A traditional caipirinha with a twist of fresh cucumber.


  • 6cl Cachaça 
  • 2cl lemon juice  
  • 1 tablespoon of brown sugar  
  • 8 Pepquiño
  • crushed ice 
  • Vene Cress (decoration) 
  • Honny Cress (decoration) 


  • Combine cachaça, lemon juice and sugar in a glass and mix well.   
  • Cut 8 Pepquiño. into quarters and add. 
  • Fill the glass with crushed ice, stir slightly and serve.  
  • Decorate with Vene Cress and Honny Cress. 

Pairing: Glazed picanha tataki with BroccoCress.

Recipe: Javier de las Muelas, Dry Martini 

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