Clementine Caipirinha with Brie and Cranberry Sauce Puffs

By Julia Charles
January 12, 2020

City Style and Living Magazine Winter 2019 cocktail and food recipes Clementine Caipirinha with Brie and  Cranberry Sauce Puffs
Photography by Alex Luck

Easy, passed, shareable drink and food is so right now! It also happens to be the theme of the new book Short Cocktails and Small Bites by Julia Charles.

A classic Caipirinha is my go-to drink on a hot summer’s night. It is made with a whole lime cut into wedges and ‘muddled’ with sugar in a rocks glass to extract all the juice. A scoop of crushed iced then goes in, followed by a generous measure of neat spirit. Rather than be deprived of this icy treat in the winter months, I tried this seasonal twist.The tangy clementine is, of course, perfect with a little cranberry sauce and creamy brie.


Makes 2 drinks (each 30 ml/1 oz.)

1 whole clementine
1 fresh lime, cut into wedges
2 teaspoons demerara sugar
60 ml/2 oz. cachaça (Brazilian sugar cane spirit)
Ice cubes and crushed ice
2 small tumblers
Drinking straws


Makes 24

375-g/12-oz. package ready-rolled puff pastry, chilled
About 200-g/7 oz. Brie, cut into 2-cm/3⁄4-inch cubes
250 ml/1 cup cranberry sauce
Fresh thyme sprigs, to garnish
A 24-hole non-stick mini muffin pan, lightly greased

Short cocktail: Remove the ends from the clementine and slice it into quarters, being sure to remove any of the white pith in the centre of the segments. Put into a cocktail shaker with a lime wedge and sugar and pound with a muddler or end of a wooden rolling pin to extract the juice. Add the cachaça with plenty of ice cubes and shake well. Strain into small crushed-ice filled tumblers and serve with a short, wide straw. Garnish with lime wedges, if desired.

Small bite: Preheat the oven to 200ºC (400ºF) Gas 6. Use a sharp knife to cut the puff pastry sheet into 7.5-cm/3-inch squares. Press each square into the prepared muffin pan. Place a cube of Brie in each one and add about 2 teaspoons of cranberry sauce. Bake in the preheated oven for 15–10 minutes until golden and puffed and the cheese has melted. Garnish with a sprig of thyme and serve warm.

Excerpted from Short Cocktails and Small Bites by Julia Charles, published by Ryland Peters & Small (CAN $13.95). Photography by Alex Luck © Ryland Peters & Small. Used with permission from the publisher.

This original imbibe article first appeared in the Winter 2019/2020 issue of City Style and Living Magazine.

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