Every Friday, Company's Agony Uncle, Mikey Melis, and Lisa The Lush create their very own Ocado cocktail for you to try at the weekend...
This week Lisa The Lush has recreated a fiery cocktail from the Anise bar at London's Cinnamon Kitchen. With imaginative drinks inspired by and complementing Indian cuisine, this cool bar is proving that there's a new wave of cocktails on the horizon…
We've created our own chilli-infused cachaca, simply by chopping a chilli and allowing it to infuse with a shot of the Brazilian spirit, cachaca, but we reckon you could try doing the same with any ingredient… how about infusing basil, mint or coriander with your favourite spirit and mixing up your own signature cocktail?
Company's deputy editor, Emma, is standing in for Uncle Mikey this week - she's tried the real passionfruit and chilli caipirinha at the Cinnamon Kitchen so she the perfect judge for Lisa's attempt! Read her review of the bar here
LISA THE LUSH SAYS:
"The kick on this cocktail was amazing! I infused the chilli with the cachaca for a couple of hours, so if you want a less fiery version, just cut down the infusion time. The cocktail looked and smelled great and was so much fun to make. All I needed was a couple of samosas to finish it off!"
LISA THE LUSH GIVES THE PASSIONFRUIT AND CHILLI CAIPIRINHA: 8/10
COMPANY'S DEPUTY EDITOR EMMA SAYS:
"I really enjoyed this cocktail when I had it at the Anise bar - but Lisa's version was just a bit too hot! Instead of making my lips tingle, I have to say it left a fire in my throat…!"
EMMA GIVES THE PASSIONFRUIT AND CHILLI CAIPIRINHA: 6/10
HOW TO MAKE THE PASSIONFRUIT AND CHILLI CAIPIRINHA:
50 ml cachaca infused with chopped chilli
wedge of fresh lime
3 spoons of sugar
50 ml passion fruit puree
20 ml passion fruit syrup
Add all the ingredients into a glass full of ice. Shake well then strain into a glass filled with crushed ice and garnish with half a passionfruit and a red chilli.
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