Bombeirinho
by
Lamparina Cachaçaria
This drink is very refreshing, perfect to drink by the pool during the summer season.
It's an earthy, citrusy, and sweet cocktail that you'll love.
- Level
Intermediate
- Cooking
2h+
- Overral
2h+
- Ready
Cachaça
40mlLime Juice
20mlTonic Water
to tasteRangpur Lime
½Orange
1Ice Cube
2 cupsCrushed Ice
to taste
Red Beet Syrup
Red Beet
15gSimple Syrup
100ml
Hibiscus Syrup
Dehydrated Hibiscus
30gWhite Sugar
160gWater
200ml
Equipment
Zombie Glass
Cocktail Stirring Spoon
Grater
Sieve
Glass Jar
Cachaça
40mlLime Juice
20mlTonic Water
to tasteRangpur Lime
½Orange
1Ice Cube
2 cupsCrushed Ice
to taste
Red Beet Syrup
Red Beet
15gSimple Syrup
100ml
Hibiscus Syrup
Dehydrated Hibiscus
30gWhite Sugar
160gWater
200ml
Equipment
Zombie Glass
Cocktail Stirring Spoon
Grater
Sieve
Glass Jar
Bombeirinho
Lamparina Cachaçaria
Coarsely grate 15g of red beet
Add the grated beet and 100g of simple syrup to a jar and close it with the lid. Mix and let it sit for at least 2h to infuse. The longer you leave, the stronger the flavor will be
Place 200ml of water and 30g of dehydrated hibiscus in a saucepan
Bring to a boil, turn off the heat and allow to rest for 10m to infuse
Strain the syrup into a jar
Add 160g of white sugar and stirr until completely dissolved. The hibiscus syrup is ready
Sieve the syrup into another recipient. The red beet syrup is ready
Pour the Hibiscus Syrup and the Red Beet Syrup into a jug
Stir to combine. The hibiscus & red beet syrup is ready
Thinly slice ½ rangpur lime
Fill a zombie glass with ice cubes
Add 40ml of cachaça and 20ml of the Hibiscus & Red Beet Syrup
Add 20ml of lime juice and fill the glass with tonic water
Stir to combine and add a rangupur lime slice
Top the glass with crushed ice
Peel a strip of orange
Squeeze the orange peel to release the oils, rub it on the rim of the glass, and use it to garnish the drink. The bombeirinho is ready
Refresh yourself. Enjoy!