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Caipirinha
If you are European or in North America, you're probably used to this drink being served with crushed ice, but until you have tried it with small cubes...
Jonathan Porras
5th February at 00:58
I didnt care for this rendition but I found a video on YouTube using simple syrup and just lime juice and my o my is that a good one.
11th October 2025 at 05:48
This recipe with Amburana cachaça is really a wonder.
12th September 2025 at 22:35
I have made a turbinado sugar syrup in the microwave using the rocks glass for more flavorful . I'll try granulated for variety.
13th June 2025 at 16:59
Made with yaguara cachaca and brown sugar. Delicious!
31st May 2025 at 12:09
Very keen on this when our lime tree is in fruit. A great variation is the sakerinha with sake instead of cachaca. Apparently São Paulo has the biggest Japanese expatriate community in the world.
27th December 2024 at 07:46
For a merry old time pair this with samba! I use Demerara, takes longer to muddle but I find it extracts more from the limes.
8th October 2024 at 22:41
Is icing sugar an equivalent of the powdered sugar called for? Any disadvantage to using here?
10th January 2025 at 14:20
The normal sugar used in Brazil is similar to our castor sugar. When I was there, we made caipirinha in a jug with a pestle, just adding more cachaca, green lemons (look like limes but taste like lemons), sugar and ice as the evening wore on..and on...
9th October 2024 at 00:37
Greetings Richard. Check out "Sugar and Sugar Syrups" in the search function then go to powdered sugar. Great info there.
19th July 2024 at 18:09
I have been making Caipis for many years, in fact it's the first cocktail that I have ever made. I am going to attempt this elaborate version but was wondering about the bit about adding a little water or juice, is that to try and extract more of the lime juice ?
My husband will read me the steps or I won't be able to follow lol
My husband will read me the steps or I won't be able to follow lol
20th July 2024 at 07:50
great stuff thanks. Yes step 3 was clear, I only ever use ice from freezer and will crack some with my hammer and lewis bag. I will think of someone I hate during the process lol.
19th July 2024 at 20:15
Hi Nathalie. It's about hitting perfect dilution and dissolving all the sugar. Please see step 3 above.
16th July 2023 at 16:47
Tried it this way - absolutely phenomenal. Tried it with simple syrup and lime juice - I don't think I'd be able to tell the difference.
24th March 2023 at 03:53
A couple of dashes of celery bitters take this drink to a place it really wants to be
29th September 2022 at 16:43
a Daiquiri would be my favourite cocktail and I leave out the sugar, but no amount of sugar could make this palatable. Maybe I have a particularly rough bottle of Cachaca but I won't be trying this again.
13th September 2025 at 14:46
Don't leave out the sugar, as it's essential to use sugar when muddling the lime to extract the essential oils from the lime peel. A caipirinha made right is sublime.
26th June 2022 at 22:43
Add 1/2 oz of mango syrup (or your fav syrup) and much better
22nd November 2021 at 16:30
Hard to believe, but the first caipirinha in my life. As our limes have not so much taste, I will try Andy's tip and use one lime per serving next time. Maybe it will be necessary to adjust the sweetener.
3rd October 2021 at 16:15
A Brazilian acquaintance recently guided me in making many of these, except we used 1 lime per serving, and I couldn't fault it. Perhaps it was the sun and farofa.
15th January 2025 at 15:48
1 lime is definitely the Brazilian way in my experience
29th May 2021 at 12:15
Again, one famous, but underrated cocktail which is a marvel to rediscover with a proper recipe like this one. Absolutely delicious anmd perfectly balanced.
17th November 2020 at 19:12
Great go to drink for summer, and weirdly, always pine for it when watching Bourdain
25th May 2020 at 12:53
Great drink, light and refreshing