Caipirinha Venga

Portions: 1 serving


20 ml of Pedro Ximenez wine;
40 ml of rum;
30g of titi lemon;
40g of green apple;
15g sugar;
150g of ice

Method of Preparation

Macere the lemon with the apple and the sugar, add the cachaça and the ice and shake the cocktail shaker to mix for 5 seconds. Serve in caipirinha glass and finish with Pedro Ximenez, lemon and straw.