Name: Pinga com Mel
Total time: 4 min
Cuisine: Cocktail
Ingredients: 25 ml Cachaça; 12.5 ml Lime juice; 7.5 ml Honey and water syrup

Pinga com Mel
Jump to

Glass:

Photographed in an UB 1910 Shot 2oz

Ingredients:
⁵⁄₆ oz	Cachaça
0.42 oz	Lime juice (freshly squeezed)
¹⁄₄ oz	Honey syrup (3 parts honey to 1 water by weight)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a SHOT GLASS.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Cachaça-laced, bite-sized, and delicious with rich smoothing honey balancing sharp zesty lime.

View readers' comments

Variant:

Lemon Beat

History:

Pinga com Mel is a popular drink in Brasil in work-a-day bars, especially on cold days. It's also drunk to help alleviate flu and some even add garlic. The Pinga com Mel is considered one of the possible origins of the Caipirinha and so popular is the drink that in Brasil there are also some bottled versions and Busca Vida (17% alc./vol.) is popular in nightclubs.

Nutrition:

One serving of Pinga com Mel contains 76 calories

Alcohol content:

0.5 standard drinks
16.34% alc./vol. (32.68° proof)
7.4 grams of pure alcohol

More Shot cocktails cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Join the discussion

Showing 3 comments for Pinga com Mel.
See discussion in the Forum

Please log in to make a comment

Simon Sedgley

20th December 2025 at 13:37

Being simpler to prepare than a Caipirinha, we sometimes serve these for parties. A doubling of the volume of all ingredients will sit snugly in a Coupe glass and not be particularly intimidating as to alcohol content. And we add a splash of pink grapefruit juice to make it party pink. If you want to go total party deep pink, consider splitting the syrup 2:1 honey and Grenadine and floating a mint leaf as the garnish...always a crowd pleaser.

1

reply