Caipirinha Recipe: Prepare the Authentic Brazilian Cocktail
Master the technique for Brazil's national drink using the correct ratios and muddling methods. Learn to balance fresh lime, sugar, and cachaça for a professional-grade result.
Use a heavy-bottomed glass to withstand the pressure of muddling. Thin glassware may crack or shatter during the preparation process.
Get a flat-headed wooden muddler
Choose a muddler without teeth to avoid shredding the lime peel. A smooth surface extracts oils without releasing the bitter compounds found deep in the pith.
Prepare a long-handled bar spoon
Select Ingredients
Buy silver cachaça
Choose unaged 'branca' or 'prata' varieties for a crisp, vegetal flavor. Avoid aged or 'gold' versions as their woody notes clash with the fresh lime.
Pick 2 thin-skinned Persian limes
Select limes with smooth, shiny skin as they contain significantly more juice than thick-skinned ones. One medium lime yields approximately 30ml of juice.
Use white granulated sugar
Avoid simple syrup or powdered sugar. The coarse grains act as an abrasive to grind the lime zest, which releases the essential oils necessary for the aroma.
Crush 1 cup of ice
Place cubes in a clean towel and strike them with a mallet. Crushed ice melts faster than cubes, providing the necessary dilution for the high-proof spirit.
Prepare the Fruit
Wash the lime in cold water
Trim 5mm off both ends of the lime
Remove the poles to eliminate the thickest parts of the white pith. This step prevents unwanted bitterness from leaching into the drink.
Slice the lime into 8 wedges
Cut the lime in half lengthwise
Cut each half into 4 equal wedges
Remove the white central pith from each wedge
Slice away the stringy white core from the center of every piece. This part of the fruit is the primary source of bitterness when muddled.
Place wedges in the glass pulp-side up
Muddle and Mix
Add 2 level teaspoons of sugar over the limes
Adjust to 3 teaspoons if the limes are exceptionally large or acidic. The sugar must sit directly on the fruit before you begin muddling.
Press and twist the muddler 5-8 times
Apply firm downward pressure while rotating your wrist. Stop once the juice is released and the sugar is wet; over-muddling creates a harsh, grassy flavor.
Fill the glass to the brim with crushed ice
Final Assembly
Pour 60ml of cachaça over the ice
Use a jigger to measure exactly 2 ounces. This maintains the 1:3 ratio of lime and sugar to spirit for a balanced cocktail.
Stir for 15 seconds
Reach the bottom of the glass to pull the sugar and lime sediment upward. Stir until a thin layer of frost forms on the outside of the glass.
Insert two short straws
Short straws allow you to sip from the bottom where the sugar and lime are most concentrated. This provides a consistent flavor profile throughout the drink.
Serve immediately
The flavor profile shifts rapidly as the ice melts. Drink within 10-15 minutes to avoid excessive dilution and oxidation of the lime juice.
Frequently Asked Questions
What is the difference between a Caipirinha and a Caipiroska?
A Caipirinha is made exclusively with cachaça, a spirit distilled from fresh sugarcane juice. A Caipiroska replaces the cachaça with vodka. This change creates a more neutral flavor profile that lacks the vegetal, earthy notes of the original Brazilian version.
Can I use brown sugar instead of white sugar?
You can use demerara or light brown sugar, but it will change the drink's character. Brown sugar adds molasses notes and turns the cocktail amber. While acceptable, it is not the traditional preparation and may overpower the delicate oils of the lime.
Why does my Caipirinha taste bitter?
Bitterness usually comes from the white pith of the lime or over-muddling the peel. If you press too hard for too long, you break the cells in the green zest that contain bitter tannins. Always remove the central white string and stop muddling as soon as the juice is released.