Caipirinha aficionados use only white cane sugar made from sugarcane when making a caipirinha, never beet sugar, raw sugar, brown sugar, etc.
Slices or wedges? Most bartenders in both Brazil and elsewhere use lime wedges because they have them already prepared for other drinks. The only thing that can be said is that slices make the entire muddling process much easier. In Brazil, the sugar is of a finer granularity, similar to what is often called superfine sugar in the United States and elsewhere. It just takes a little more mixing before you add the ice. Any type of liquid sugar——what American bartenders would call simple syrup——is never used in Brazil, which is, after all, the birthplace of the caipirinha.
American bartenders often use a combination of sweet and sour and simple syrup instead of muddling together limes and sugar. While it is certainly faster and less labor intensive, it does not produce a real caipirinha! Add Photo. What did you think about this recipe? Did you make any changes or notes?
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You are reporting the following comment:. Reason for reporting:. Report Cancel. Easy Jigger. Bonzer Boston Shaker Set. Bonzer Heritage Hawthorne Strainer.
Cocktail Kingdom Coco Fine Strainer. Bonzer Black Muddler Serrated. Cocktail Kingdom 30cm Barspoon. Cocktail Kingdom 24cm Tongs. Both rum types are a byproduct of making sugar.
The difference between cachaca and white rum is that the first one is made from fresh cane juice first-pressed and the second is made from molasses this is thick, dark brown syrup obtained from raw sugar during the refining process. A note about the alcohol content of this drink. This is a really lovely refreshing drink, but its alcohol content is high. This is a kind of drink that can sneak on you quickly! Bear also in mind, that the caipirinha with rum is essentially daiquiri with ice..
Limes — lime juice is squeezed out of fruit and makes this drink so refreshing. Lime zest adds an additional aroma to the drink. The sourness of the lime makes the high alcohol content barely noticeable. Sugar — traditionally white granulated sugar or cane sugar are used and this is what I prefer, especially cane sugar. Some recipes call for light brown sugar.
I prefer cane or white sugar because of their neutral taste. This is the same type of sugar that granulated white sugar but its crystals are finer. The advantage of superfine sugar is that it will dissolve more quickly making the drink more uniformly sweet. I like to use regular granulated cane sugar bigger crystals which just suits more the rustic nature of this drink.
If you have big ice cubes, make sure to break them into smaller pieces. You can also use crushed ice — the advantage is that the crushed ice will dissolve quicker letting you enjoy the drink a little longer. Cachaca on its own can have a little harsh, grassy, alcohol taste, so diluting its flavor with ice water can make it for some easier to drink. The alternative would be to use whole ice cubes and add some water or soda to the drink to have more liquid.
There is no special equipment that you need to make this drink, but a drink muddler and a jagger may come in handy. You can buy metal or wooden muddler. You can use this muddler to make other drinks, like a mojito. Instead of a muddler, you can use a wooden pestle or wooden spoon. You can also look for other shot glasses or cups in your home, which have a similar capacity.
Caipirinha is most often served in an old-fashioned glass, like for serving whiskey a short glass.
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