About this Dish
Brazil's national cocktail — cachaça, lime and sugar muddled together over ice. The quality of the cachaça defines the drink. Brazil produces over 4,000 brands of cachaça. The caipirinha is inseparable from the experience of churrasco and Brazilian food culture.
IngredientsServes 1
🍋Lime, 1 whole, unwaxed and juicy, cut into 8 wedges
🍬White granulated sugar, 2 teaspoons (adjust to taste)
🥃Cachaça, 60ml (2 shots) — use a good quality silver/white cachaça
🧊Ice, a generous handful of cubed or crushed ice
🍊Extra lime wedge, 1, for garnish
Method
1
Place 6 of the lime wedges cut-side up into a sturdy, short tumbler glass. Add the 2 teaspoons of white sugar directly on top of the lime.2
Using a muddler or the end of a wooden spoon, firmly press and twist the lime wedges against the sugar for about 30 seconds. You want to release all the juice and the fragrant oils from the lime skin — do not over-muddle or the pith will make it bitter.3
Pour the 60ml of cachaça directly over the muddled lime and sugar mixture. Give it a quick stir to help dissolve any remaining sugar at the bottom.4
Fill the glass to the top with ice cubes. If you have crushed ice, use that for a more traditional, frosty texture — it dilutes slightly faster but makes a beautifully cold drink.5
Give the whole drink a good stir for about 10 seconds to combine everything and chill the cachaça. Taste and add a touch more sugar if your lime was particularly sour.6
Garnish with the remaining lime wedge on the rim and serve immediately. A great caipirinha should be ice cold, sharp, sweet and strong all at once.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Caipirinha Near Me
AI-powered — Google, TripAdvisor and food blogs
🔥 Viral Recipes
How the world's most famous chefs — and creators — make this dish
Booze On The Rocks
22.5K views
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world