Don’t fear the shishitos in this take on a tangy Caipirinha—the peppers are (for the most part) very mild. Created by Richard Woods of New York’s Sushisamba, the bright and vegetal cocktail is equally impressive and easy to make.
Shishito Pepper Caipirinha
1.5 oz Cachaça
.5 oz sugar
Grilled or fresh lemon wheel, for garnish (optional)