This Caipirinha is bananas—no, really. Created by Johnny Swet, owner and mixologist at JIMMY at the James in New York, it uses both a tangy banana-lime puree—which we’ve taken to drinking straight—and banana liqueur. It’s not too bananas, though, thanks to the vegetal, oak-aged cachaça, which, when combined with a hint of chocolate aromatics, keeps the banana flavor in check.
Oak Bronze Caipirinha
1 ripe banana
6 oz fresh lime juice
2 tbsp agave nectar
- Add all ingredients to a food processor or blender and puree.
- Keep refrigerated for up to two weeks.