Caipirinha
Ingredients
- 1 lime lime – ends trimmed, halved lengthwise, core removed if present, cut into 8 wedges
- 2 tsp granulated sugar
- 2 ounces cachaça
- 1 cup ice – crushed
Instructions
1. Wash the lime, trim the ends, halve lengthwise, remove the white core if present, and cut into 8 wedges.
2. Add the granulated sugar and the wedges to an old-fashioned glass; muddle with 4–6 firm presses until the peels look glossy and plenty of juice is released, 10–15 seconds, avoiding pulverizing the pith.
3. Add the crushed ice to the glass.
4. Pour in the cachaça and stir until the outside of the glass is very cold and the drink is well mixed, 10–15 seconds.
5. Serve immediately.
Caipirinha is Brazil’s iconic lime-and-cachaça cocktail, bright and refreshing with a balance of tart citrus, gentle sweetness, and sugarcane warmth. Muddling lime with sugar releases fragrant oils from the peel while extracting juice, giving the drink its signature perfumed zest. Served over crushed ice, it’s bracing, lightly textured, and intensely aromatic despite its minimal ingredients.
Rooted in Brazil’s sugarcane culture, the caipirinha rose to national prominence in the 20th century as cachaça production and cocktail culture spread from rural São Paulo to cities and beachside bars. Popular lore ties an early medicinal mix of lime, honey, and garlic to the 1918 influenza era, with the streamlined modern version dropping the additions. Today it’s the country’s official cocktail and recognized by global bartending bodies, yet it remains a simple, rustic drink built directly in the glass.