How to make a true Brazilian Caipirinha

A sharp knife is especially important here because a dull knife will squeeze the fruit into a misshapen lump, which will make your wedges look weird. Cut the lime into eight wedges (not slices) and remove the white part in the middle (to avoid bitterness)

Cut the Lime in the middle

Cut again

Remove the white part 

Cut again and the result will be a lime cut into eight wedges

Muddle four of the lime pieces with two teaspoons of sugar if you’re a sweetthooth maybe more, or else a little bit less.

Add two shots of Cachaça

Fill the glass with ice cubes. Do not use crush ice the true brazilian Capirinha uses ice cubes.

Stir and serve with a straw

Ingredients for Caipirinha

To do a good Caipirinha you will need this:


Fresh Lime (Lima in Portuguese)

Brazilian Cachaça

White Sugar (Açucar in Portuguese)

Juice Muddler

Knife and a cutting board

Ice

History of Caipirinha

The caipirinha. Its hard-to-say name – pronounced ‘kai-purr-een-yuh’.

Caipirinha, it originated when the slaves, these great inventors and tasters of Brazilian cuisine, decided to mix cachaça with fruit juices that, like lime, were completely ignored by the white elite. It had as a predecessor the lime batida (drink), also of slave origin, and became complete when they added sugar and lime peel. However, the origin of the term “caipirinha” is still unknown. There is no historical connection between its consumption and the caipira himself, inhabitant of the interior of Brazil, traditionally associated with the regions of Minas Gerais and São Paulo.

Born from the hands and creativity of the slaves, caipirinha acquired, over time, an international status. Nowadays, it has been included by the International Barmen Association among the seven classical cocktail drinks of the world, being very much appreciated in countries like Germany and the United States