Caipirinha recipe — the Brazilian BBQ cocktail | The Rub Kitchen
The caipirinha is Brazil's national cocktail – and it goes with churrasco like chimichurri goes with asado. Zesty, slightly sweet, with the woody undertone of cachaça. Easy to make in large quantities for the entire BBQ table.
Caipirinha recipe – per glass
- 1 ripe lime
- 2 tsp cane sugar (or sugar syrup to taste)
- 50 ml cachaça (e.g., Pitu, 51 or Leblon)
- Crushed ice
Preparation: Cut the lime into 8 wedges. Place in a lowball glass (rocks glass). Add sugar. Muddle the lime with a muddler – hard enough to release the juice, but not so hard that the white pith is crushed (this creates bitterness). Fill the glass with crushed ice. Pour in cachaça. Stir briefly. Serve immediately.
Caipirinha for a large group
For 8 people: 400 ml cachaça, 6 limes (wedged), 8–10 tsp cane sugar. Muddle everything in a large pitcher or bowl, add ice, and scoop into glasses. Or make a large pitcher and keep it chilled.
Variations
- Caipivodka – replace cachaça with vodka. Milder in taste.
- Caipirosca – with vodka and ginger – spicy variation
- Strawberry caipirinha – add 2–3 strawberries when muddling
- Mocktail version – replace cachaça with sparkling water + extra lime juice + ginger beer