Use in daiquiris, Moscow mules and piña coladas or to flavor sparkling water.
1 750-milliliter (3-cup) bottle cachaça*
9 kaffir lime leaves, chopped
1 foot long branch California bay laurel (leaves, stems and all)
Peel from 1 lemon
Peel from 2 grapefruits
½ cup coriander seeds, crushed
75 milliliters (2½ cups) organic cane sugar
175 milliliters (6 ounces) water
Place all ingredients but sugar into a glass jar and seal lid. Stir every other day or so for a week. Let rest for another 2–3 months.
Strain and set aside the infused cachaça. Move the strained leaves, peels and seeds to a stockpot. Add water and the sugar to stockpot and bring just barely to a boil.
Allow cooked mixture to cool then add back into cachaça.
Let mixture marinate for another week. Strain out all material and bottle into a large jar or a few smaller jars.
*This is the Brazilian rum used in capirinhas and is available at local liquor stores.