The caipirinha (kai-pee-ree-nyuh) is Brazil’s national drink and one of the most popular drinks on the planet. However, it’s still somewhat unfamiliar here in the States. That might be because a proper caipirinha recipe features an exciting Brazilian spirit made of fresh sugarcane juice called cachaça, which is uncommon on most bar carts, plus lime and a couple of sugar cubes. Simply add ice, and you’re sipping like a Brazilian, no matter where you are.
The bright, tart flavor of lime brings out the subtle grassy and sweet notes of the cachaça, and because the drink contains lots of muddled fruit, you get a gorgeous presentation as well. Think of it this way: If you love a mintless mojito or a gimlet, you’ll love their caipirinha cousin. It’s a drink made for the middle of summer when you’re trying to beat the heat.
What is cachaça?
Cachaça (ca-sha-sah) is the most ubiquitous spirit in Brazil. Made from fermented sugarcane juice, you might assume it’s the same as its Caribbean cousin, rum, but because of the different distillation processes, they are two distinctly different spirits.
When sugarcane is processed to make refined sugar, the sticky brown byproduct, molasses, is left behind; rum starts with molasses, which is fermented, distilled and sometimes aged in barrels. Cachaça, on the other hand, is made from fresh sugarcane juice and bottled straight from the still.
Brazil has a long history of growing sugarcane (and most likely making booze) before the 17th century. Still, we know cachaça was definitely made in the 1630s because Portuguese officials tried to ban it in 1646. Today, countless Brazilian distilleries make over a billion liters of cachaça a year, most of it imbibed within the country. You may have to visit a larger liquor store to find it in America, but it is worth the hunt.
Caipirinha Ingredients
- Lime: Fresh, tart lime is the key to balancing the drink’s sweetness. Feel free to add an extra chunk or two, and save a wedge for the rim of the glass for garnish. Because you use the whole fruit—skin and all—clean the limes to keep any bacteria at bay.
- Sugar cubes: Crystalized sweetness, sugar cubes cut into the skin and flesh of the lime, releasing flavorful juice and oils. If you don’t have cubes, granulated sugar can work. If you find that the sugar isn’t dissolving, try using one sugar cube and one teaspoon of simple syrup.
- Cachaça: This Brazilian superstar spirit is the heart of this drink. It makes this beautiful beverage refreshing and beachy but still packs a punch.
Directions
Step 1: Prepare your lime and sugar
Add the lime and sugar cubes to a cocktail shaker. Muddle the two together until combined.
Editor’s Tip: To muddle the fruit and sugar, use a muddler or the end of a wooden spoon to smash the contents together until the lime juice and sugar become a chunky mixture. This process extracts the lime juice and oils, blending them with the sugar to create a balanced base for the cocktail.
Step 2: Shake the cocktail
Add ice to the halfway point of the shaker and then pour in the cachaça.
Cover and shake until condensation forms on the outside of the shaker.
Editor’s Tip: Don’t add too much ice. You want to leave room in the shaker for the ingredients to move around and combine. The drink should take 10 to 15 seconds to combine and chill to the right temperature.
Step 3: Pour, garnish and enjoy
Dump the shaker’s contents, unstrained, into a rocks glass. Garnish with additional lime if desired.
Recipe Variations
- Try it with rum: To make a caipirissima, use rum instead of cachaça. Using white or gold rum is common if you can’t find cachaça. You’ll get more vanilla and spice notes if you use aged rum.
- Try it with vodka: To make a caipiroska, use vodka instead of rum. This neutral spirit is fantastic for toning the sweetness and complexity and creating a zippy lime refresher.
- Add fruit and herbs: In addition to lime, add fruit like strawberries, passion fruit or pineapple. How about a touch of basil or sage? Muddling fresh herbs with the lime and sugar will create a layered drink.
Can you make caipirinhas ahead of time?
Caipirinhas are best served immediately to enjoy the best flavor and texture. This is one of those cocktails that can’t be made the night before. The magic of these flavors combining as the lime is muddled and the cachaça is shaken has to happen right before your eyes. If you’re making them for a group, prepare the limes in advance and have them set out with a bowl of sugar cubes for quick and easy access.
Caipirinha Tips
What type of glass do you use for a caipirinha?
A rocks glass, also known as a double old-fashioned glass, is the best type of cocktail glass for this spectacular sipper because it has enough space in the vessel for all the ice, lime and liquid in the shaker. That being said, there are no rules! For a fancier finish, try a big stemless wine glass or a vintage goblet.
What’s the best way to cut a lime for a caipirinha?
There are two ways to cut citrus. To cut lime wedges for a traditional cocktail garnish, you cut off both ends of the fruit and then in half from end to end. Place each half on the flat side of the cutting board before slicing into four sections. In contrast, for this drink, you can cut the lime through the middle, along the width or equator, and then divide each half in half again twice to make eight smaller square-ish chunks great for muddling.
What can you serve with a caipirinha?
It doesn’t have to be a Brazilian-themed party to make caipirinhas, but it’s not a bad idea! How about Brazilian feijoada with pacoca for dessert? This drink gives a beachy vibe, so I love pairing my favorite guacamole and ceviche bites with this cocktail.
