My version of the Caipirinha cocktail: delightfully refreshing and powerfully alcoholic drink based on cachaca.
Step 1: Some information, ingredient list and required tools
Caipirinha (k-eye-per-reen-yah) is the name of the drink: Cachaca (kashasah) is the name of the alcoholic spirit/liquor used in the drink. Cachaca is a Brazilian distilled liquor that starts from unaldulterated sugarcane juice (unlike rum, which is made from what is left over after the main sugar removal process).
In Ontario, Canada I have only seen the Pitu brand of cachaca available.
This version of the Caipirinha uses limes. (The only other fruit I have made it with is lemons - so far). I am indebted to Markus in Germany who introduced me to this wonderful cocktail.
You will need:
- a jigger for measuring (I cannot be held responsible for anyone "free handing")
- teaspoon measure
- coarse sugar
- ice cubes
- muddler, aka pestle aka "mashing stick"
- short, wide glass(es) (Old Fashioned type)
- sharp knife and cutting board
- short straw(s)
Step 2: Rinse and dry the limes
Start by rinsing and drying the lime(s). (I'm not usually drinking alone so I wash several.)[[BR]]
Since you do not remove the rinds from the drink, the skin should be clean - at least peel the fruit stickers off![[BR]]
(BTW, I'm taking the photographs while Mrs. Caipirinha does the actual work here.)
Step 3: Remove some of the rind
Remove the thicker rind top and bottom ends and any unsightly blemishes.
Step 4: Pith removal
Half the limes with a knife and cut a "V" groove to remove the center pithy part from each half. (You don't want her/him to complain their drink is full of pith!)
Step 5: Cut into small pieces
Slice each lime half into 8 pieces
Step 6: Place pieces in glass
Depending on the size of the lime, its juiciness and your serving size, place 1/2 to all of the lime into a short, wide glass. I don't recommend a tall tumbler since you are going to "get a little rough" with the lime pieces soon and need room to mash.
Step 7: Add coarse sugar
Add 3 teaspoons of coarse sugar. Here I usually use 1 teaspoon of coarse (to aid grinding the limes) and 2 teaspoons of ordinary granular sugar (to hasten dissolving/sweetening - plus I'm cheap).