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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...
Richard Forbes
8th October at 22:41
Is icing sugar an equivalent of the powdered sugar called for? Any disadvantage to using here?
9th October 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 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 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 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.
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.