I found in Sao Paulo that it was almost always made with Cachaca 51 and always served in the glass in was made in ie. a heavy bottomed, fairly plain, low sided glass that was scored with use like a charity shop pint glass!

Great article -- now I know what Bebel Gilberto was singing about (her song "Jabuticaba").

When foreign friends ask me wich caipirinhas are unmissable, I confidently answer that they're the cajá, cashew and jabuticabas ones.

This isnine of the most perfect drinks to a sommer day on the beach but also perfect with a traditional “feijoada” in winter times!

Hello - Do you think I could use South African cane spirit instead of cachaça? Not much choice in the back of beyond.

You can also add Aperol to a caipirinha, here's what I do:

1/2 lime, cut into wedges;
1-3/4 oz Cachaça;
3/4 oz Aperol;
1/4 oz 1:1 simple syrup.

Muddle lime wedges in the base of shaker. Add cachaça, Aperol, and simple syrup. Shake with ice and pour all without straining into glass.

Dear Sir
I guess you understand the difference between pinga and cachaça... you can use both to have the best caipirinhas.
Also, I can add caipirinhas are made directly into the serving glass... not trasferred from one glass to other iced glass. Popular places they do caipirinha that way.
Using other more refined methods (as pouring muddled fruit to other glass) you can see at refined places, only.
Great site, congratularions