The caipirinha is Brazil’s national cocktail but can actually be adjusted to any countries national alcohol. Its birth was in Sao Paulo and actually started out as a medicinal drink with garlic and honey but later evolved into the Caipirinha that we know today, without garlic and honey but refreshing and the perfect cocktail to ward off the heat.
The classic version is made from a distilled alcoholic beverage, which like rum is sugarcane derived but called cachaça. Although I first tried it in South America (n Argentina) and then after in Brazil it is now well known through out the world as good qualities of cachaça have become more readily available.
This is very simple to make, as it requires very little ingredients. You can make it by the glass or by the pitcher, although I prefer it by the glass. A good quality cachaça can also be purchased at a reasonable price, which makes it perfect for parties.
So let’s get to the fun part, making and enjoying the Brazilian cocktail! Be careful, although delicious they are quite strong. Adjust the juice to alcohol ratios according to your personal taste.
1large juicy lime per cocktailMore if the limes are not very juicy or small. Purchase the soft ones but not overly ripe, these are the juicy ones. Try and get seedless if you can and roll them on the kitchen counter with your hand before cutting. Of course wash then well first.
1bottleGood quality cachaça.You can keep it in the freezer to make the cocktails extra cold and nice.
Organic granulated white sugar.You can also try brown sugar but I prefer white.
IceEither from your freezer or buy the big bags of ice, which are larger cubes. Use good water for your ice cubes rather than tap water.
Cut lime in half and then into quarters or more depending on how large it is and put into the old fashioned glass.
Add anywhere from 2.3 tablespoons of sugar depending on how sweet you like your cocktail.
Regarding the old fashioned class you can rim it with sugar if you like or not. Some people don’t like the extra sweetness or stickiness but some do so again, prepare according to personal taste. Either is delicious.
Muddle (mash) the lime, which will press out the juices from the inside of the lime as well as the natural sweet lime oils from the skin. Be sure and press both, this is important to the fragrance and taste of the cocktail.
Add enough ice to fill the glass, and if the ice cubes are small leave them whole but if they are the large type crack them before putting them in.
Fill glass nearly to the rim with cachaça.
Pour into metal cocktail shaker and close tightly. Shake until condensation forms on the outside of the shaker. That way you know it’s very cold.
Pour back into the same glass and serve immediately and enjoy!
Lori was born in southern California and currently resides in Mexico. She is an actress and model who also writes in the fields of nutrition, wellness, and cuisine. Her passions include working as a volunteer with various groups in the rescue and rehabilitation of orphaned and injured animals.