Tropical Caipirinha

Difford's Guide
User Rating (1 rating)

Garnish:

Stirrer (spoon, wooden lolly stick or stick cut from sugar cane)

How to make:

1. Cut lime in half (from pole to pole) and then slice one of the halves into eight 3-4mm thick half-moon shaped segments and drop into the base of a robust rocks glass.

2. Add 3 bar spoons caster sugar (or ½oz/15ml sugar syrup 2:1) and MUDDLE.

3. When sure fruit juice is fully extracted and the sugar dissolved, transfer the muddled fruit and sugar into serving glass (preferably a 30cl / 10oz hi-ball glass).

4 POUR cachaça (stored in the freezer), coconut liqueur and pineapple juice (also chilled) into the shaker base or glass used to muddle and swirl to rinse before pouring into serving glass. STIR to ensure all ingredients are well mixed.

5. Crack (rather than crush) four to five large ice cubes and drop into serving glass. STIR before topping with more ice and serve with a stirrer (but no straws).

12 fresh Lime (fresh) (chopped)
3 spoon White caster sugar
1 1/2 fl oz Novo Fogo Silver cachaça (from freezer)
1/2 fl oz Coconut rum (35-40% alc./vol.)
3/4 fl oz Pineapple juice (fresh pressed)
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Review:

In drink circles, tropical usually spells sweet. This drink has a tropical flavour but a definite adult sourness.

History:

Created in 2003 by yours truly (Simon Difford).

For information on the history and other variations of the Caipirinha, please see our Caipirinha cocktail page.

Nutrition:

There are approximately 145 calories in one serving of Tropical Caipirinha.

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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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