Tropical Caipirinha

Tropical Caipirinha image

Serve in

a Highball glass...
½ fresh Fresh lime (chopped)
3 spoon Caster sugar
fl oz Capucana Handcrafted Cachaca (from freezer)
½ fl oz Coconut rum liqueur
¾ fl oz Fresh pressed pineapple juice
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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).


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


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


Created in 2003 by yours truly (Simon Difford).


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

Buy ingredients

Buy direct from The Whisky Exchange

Makes this drink 15.56 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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