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Time for a Drink: the Caipirinha
Think of the caipirinha as the daiquiri's Brazilian cousin.
The basic trio of ingredients is the same, with both drinks made with fresh lime, sugar and sugarcane-based spirit. But while the daiquiri uses rum as its base—typically of the light, crisp Cuban style—the caipirinha uses rum's Brazilian relative, cachaça, which has a somewhat more rustic aroma and flavor. And while the daiquiri opts for tarting up the drink using only the juice of the lime, the caipirinha throws the whole shebang into the mix.
A relative novelty only a decade ago, the caipirinha is now ubiquitous across the country, and is one of the most popular drinks worldwide. It's also immensely useful as a weekend cooler during the waning days of August.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
Time for a Drink: the Caipirinha
About This Recipe
| Yield: | 1 |
| Active time: | 2 minutes |
| Total time: | 2 minutes |
| Special equipment: | cocktail shaker, muddler (a wooden spoon will also do the trick) |
Ingredients
- 2 ounces cachaça
- 1/2 of a fresh lime, cut into quarters
- 1 to 2 teaspoon superfine sugar, to taste
Procedures
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1
Place the lime pieces and sugar in the cocktail shaker and crush with the muddler. Add cachaça and a handful of ice; shake well and pour, unstrained, into a rocks or old fashioned glass.
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