How to make a great Caipirinha

Before I get going on the steps for making a great Caipirinha, I want to reiterate the warning I gave in an earlier post – this is a powerful drink. When I arrived in Brazil I thought of the Caipirinha as being the same strength as a standard large measure of spirit (rum, vodka, whisky) with a mixer. It isn’t – I estimate that the standard version served in a bar or restaurant in Rio contains at least 5 or 6 standard measures of Cachaça…

The basic tools required to make a Caipirinha

Steps
There are a variety of different permutations – here’s how I make mine. 

• Cut a lime into chunky wedges
• Put the wedges into a glass like the one shown in the picture above (I just found out it’s called an Old Fashioned glass)
• Add 1.5-2 teaspoons of sugar
• Crush the lime chunks and the sugar with a muddler, pestle or the end of a rolling-pin
• Add enough ice cubes to fill the glass
• Pour in your Cachaça of choice until the level is an inch (2.5 cm) below the rim of the glass
• If you have one, pour everything into a shaker and shake until you can feel the cold from the ice on the outer surface of the shaker (about 20 seconds should do it). Pour it all back into the glass and enjoy.
• If you don’t have a shaker, just give it a good mix with a teaspoon so that the crushed lime chunks, sugar, ice and cachaça are well mixed.

Of course there are other ways to do it. I have seen recipes saying you should use crushed ice, but I have two objections to that: A) If you’re living in a hot country then it will melt too quickly (I’ve never seen it done here in Brazil); B) Crushing ice is a hassle and I can’t be bothered. 

Your choice of cachaça will depend on what you can get your hands on. Here in a Brazil we have a fairly good selection (you knew that was a joke right?). Back in the UK the most common Cachaça is called 51. According to SimplyWinesDirect.com, 51 has:


Inviting aromas of dried banana chips, sea salt, dried fowl, and rain water on a jungle leaves follow through on a soft, silky entry to an off-dry medium-to-full body with great depth and vibrancy. Finishes with a long, cane stalk, anise seed, and wet mineral accented fade.


Seriously? Is dried fowl a good thing? Rain water on jungle leaves? Every Brazilian I’ve met who cares even a little bit about Cachaça says that 51 is terrible and I wholeheartedly agree. A brand I like very much is Magnifica – if you can track it down you won’t be disappointed. If you are looking for something a little more adventurous, why not try making the Mistress of Spice’s Spicy Caipirinha?


And if you prefer to strip the Caipirinha down to the bare essentials, why not try the Caipirinha Express?