This soursop cachaça cocktail is an aromatic tropical fruit cocktail whose two main ingredients compliment each other like a great combination and an excellent analogy describing it.
Obviously I’m incapable of coming up with one, so I’ll just move right along to the drink. (If you’re familiar with the ingredients, feel free to skip to the recipe.)
I first encountered soursop – also called guanábana, graviola, or custard apple – at the Chinatown market in Honolulu, HI, where I had it in a smoothie. If you’ve never eaten soursop, it’s sweet-but-tart, slightly acidic, and has a deeply fruity flavor that I will describe as “musky” at the risk of you hitting the back button. But just to be clear, I don’t mean “musky” in the sense of a middle school boy’s locker room. I mean it in the way that it’s rich and distinctly satisfying. Think pawpaw or cherimoya, if you’ve experienced the pleasure of either.
Cachaça is similarly full-flavored and makes the perfect combo for a soursop cocktail. The flavor varies from brand to brand, but it tends to be fruity and aromatic with tasting notes from grassy, to dried fruit, to caramelized sugar, all of which are delicious and make me question why there aren’t more mixologists and food blogs playing around with cachaça cocktails?!
…That having been said, we unbiasedly recommend you try this soursop cachaça cocktail before you run off and make cachaça cocktails of your own.
For a quick rundown on cachaça itself, you can check out this article on Serious Eats.
Soursop Cachaça Cocktail
Soursop is difficult to find fresh (here in Maryland, at least), but thankfully you can grab yourself a can of soursop juice for about a buck in the “international” aisle of your grocery store, or at most Asian/Latin markets. (We used this brand.) Frozen purees are also a good choice.
As for the cachaça, we went with Cuca Fresca. It’s lightly fruity, smooth, and well balanced. Leblon, which has a stronger caramelized flavor, is another great choice.
This recipe makes 1 soursop cachaça cocktail.
- 2 oz. silver cachaça
- 3 oz. soursop juice
- 1/2 oz. fresh lemon juice
- 4 tsp. powdered sugar
- pinch of salt
NOTE: When we say “pinch of salt,” we mean pinch. Like, a tiny, little baby bit. It’ll be just enough to help intensify the flavors.
How to Put It in Your Mouth:
Fill a pint glass with ice. Add ingredients and stir thoroughly to chill through and dissolve the sugar.
Photography by Sarah Alice Photography.