The Kapre

Matt Grippo, Blackbird | San Francisco

“This drink started as a riff on a caipirinha with muddled limes and cachaca,” says bar manager Matt Grippo of Blackbird in San Francisco. “It’s obviously a tropical drink, and there’s nothing more tropical than a good banana,” which Grippo achieves via the addition of Giffard’s culty Banane du Brèsil liqueur.


Serving: 1

  • 1 ounce cachaça (preferably Avua)
  • 1 ounce Giffard Banane du Brèsil
  • 1/4 ounce armagnac
  • 1/4 ounce gum syrup
  • 3 wedges lime
  • 1 dash mezcal

Garnish: a kumquat

  1. Add a dash of mezcal to a chilled coupe glass. Swirl and discard.
  2. In a cocktail shaker, muddle lime wedges with gum syrup.
  3. Add remaining ingredients and then add ice.
  4. Shake until chilled.
  5. Strain into the mezcal-rinsed coupe glass.
  6. Garnish with a kumquat.