This amazing recipe hails from the late great Bayswater Brasserie in Sydney and demonstrates perfectly the ease in which Cachaca mixes in tropical style drinks. This drink really is a show stopper and a guaranteed taste sensation. Don't skimp or cut any corners and you will be selling this cocktail faster than hot cakes in your bar. This cocktail is also a great way to showcase to your friends at home just how good you are behind the stick (bartending slang).

The description from Bayswater read:
"Cachaca rum sweetened with lychee and passion-fruit liqueurs then shaken lovingly with pineapple juice, fresh lemon, the pulp of passion fruit, mint sprig and vanilla sugar, strained on crushed ice".

Ingredients:
30ml Ypioca 'Silver' Cachaca

15ml De Kuyper Kwai Feh Liqueur

15ml De Kuyper Passion-fruit Liqueur

45ml Pineapple juice

15ml Lemon Juice

1/2 Passion-fruit

1 tsp Vanilla sugar

Mint sprigs for garnish

Method:
Add all ingredients to a Boston shaker and shake well with ice. Then pour into a highball glass over large ice cubes.

Garnish:
Garnish with mint sprigs.