Caipirinha
With the current heatwave here in the Pacific Northwest, I wanted today’s cocktail to represent something tropical. I could have gone with Hawaii and it’s popular Mai-Tai, the Caribbean with a Dark and Stormy, but my search ended a bit farther south. Let’s celebrate Brazil’s national cocktail – the caipirinha. Made with Brazil’s popular sugar cane based distillate, cachaça, limes, and sugar; this cocktail is refreshing on a hot Summer day or warm Summer evening. Easy to make and refreshing to drink, this cocktail is one of my favorite choices to serve when friends drop by for a visit. This drink also pairs well with barbecue or grilled dishes, meaning it can be enjoyed right through the evening from happy hour onward. I have made this cocktail with several variations that make for intriguing and delicious results. Each variation is based on using a different sweetener – white sugar, brown sugar, coconut sugar, or agave syrup. Give this delight a try… just don’t blame me if you started humming Mambo Number 5 or The Girl from Ipanema!
- 1½ oz cachaca
- ½ lime, cut into wedges
- 1 - 2 tsp sugar (white, brown, coconut, etc)
- club soda, if desired
- In a highball glass, add lime wedges and sugar with some cracked ice.
- Muddle the limes roughly to release the juice and essential oils.
- Add the cachaca and ice cubes, stirring to chill thoroughly.
- If desired, top off with club soda and gently swirl to combine.
In a highball glass, add lime wedges and sugar with some cracked ice.
Muddle the limes roughly to release the juice and essential oils.
Add the cachaca and ice cubes, stirring to chill thoroughly.
If desired, top off with club soda and gently swirl to combine.
Enjoy!
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