RECIPE - Tangerine Caipirinha "Veloso Bar"

This sophisticated, and daringly different take on a caipirinha, Brazil's "national cocktail" is the creation of Deusdete de Souza, bartender at São Paulo's Veloso Bar and four-time winner of "bartender of the year" award in the  Veja São Paulo Guide to Eating and Drinking. In addition to the expected cachaça and tangerine, the intensity of the drink is punched up with bits of hot chili pepper - specifically the pepper known in Brazil as dedo-de-moça (meaning "little girl's finger" in English).

One of the most interesting recent trends in mixology here in Brazil is the expansion of the caipirinha vocabulary, using the traditional cocktail as a platform for inventive and innovative flights of fancy. Sometimes these creations "crash and burn", but this one works out very well indeed. Delicious.
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RECIPE - Tangerine Caipirinha "Veloso Bar"
Makes 1 drink

1 small tangerine or mandarin, unpeeled, carefully washed and with extremities removed
2 Tbsp. granulated sugar (or to taste)
ice cubes
1 small dedo-de-moça pepper (or other small hot red pepper), split down the middle, seeded, and cut into fine strips (quantity can be adjusted up or down depending on preference)
2 oz (50 ml) golden cachaça

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With a sharp paring knife, cut the tangerine in half horizontally, then into slices. Remove seeds. Place the tangerine slices in a tall tumbler, add the sugar, then macerate with a pestle or handle of a large wooden spoon. Add ice cubes, then cachaça. Fill glass with additional ice if needed. Using a bar spoon, mix the drink from bottom to top, then serve.

Recipe translated and adapted from Claudia magazine, Abril Editora