- 1/3-inch piece jalapeño chile
- Pinch of fresh cilantro leaves
- 1 teaspoon sugar
- Dash of simple syrup
- 2½ ounces Cachaça
- 1 ounce Velvet Falernum
- ½ ounce freshly squeezed lime juice
Muddle the chile in a mixing glass with the cilantro, sugar and simple syrup. Add ice, then the Cachaca, Velvet Falernum and lime juice. Shake well and strain into a rocks glass. Add fresh ice and garnish with additional cilantro.
About this recipe
Courtesy of Stephanie Spock, Rolling Hills Farm, Lambertville
Chop up cilantro and add it to all types of salads, whether lettuce, pasta or potato. It’s not just a garnish—it’s a versatile herb that can be added to lots of different dishes—experiment to find your favorite use!