Best Caipirinhas Recipes

CAIPIRINHAS

Steps:

• Quarter 1 lime lengthwise, then cut each quarter in half crosswise and divide pieces between 2 (6-ounce) glasses.
• Add 1 tablespoon sugar to each glass, then muddle lime pieces by pounding and pressing with a wooden spoon until sugar is dissolved. Fill each glass with ice and add 3 tablespoons (1 1/2 ounces) cachaça to each, stirring well. Make 6 more cocktails in same manner.

LEMONADE CAIPIRINHAS

Steps:

• Using a wooden pestle or spoon, crush limes and sugar in a large glass measuring cup until juices are released; pour in cachaca.
• Transfer cachaca mixture to a large pitcher, and fill with ice. Stir in lemonade. Divide evenly among glasses. Garnish with lemon and lime slices, if desired.

TANGERINE-GINGER CAIPIRINHAS

Steps:

• Divide tangerines or small oranges among 6 tumblers. Add 2 teaspoons sugar and 1/2 teaspoon grated peeled ginger to each glass. Crush the ingredients in the bottom of the glass with a muddler or handle of a wooden spoon. Top each drink with 2 tablespoons tangerine juice and 1/4 cup cachaa (Brazilian sugarcane liquor) or vodka. Fill glasses with ice cubes, stir, and serve.

LEMON CAIPIRINHAS

Steps:

• With a wooden pestle or spoon, crush lime wedges and sugar in a large glass until juices are released. Stir in cachaca. Fill a pitcher with ice; add cachaca mixture, and stir. Stir in lemonade; divide among serving glasses. Garnish with lime-peel twists and lemon slices, if desired.

GINGER CAIPIRINHAS

Steps:

• Place 2 ginger slices and 1 to 2 tablespoons sugar in each of 12 tumblers. Use a muddler to mash ginger. Add a quartered lime to each; crush with muddler. Fill glasses with coarsely crushed ice, add a scant 1/4 cup cachaca to each, and stir well. Squeeze lime wedges into glasses and serve.

GINGER AND LYCHEE CAIPIRINHAS

Steps:

• Place 8 rocks glasses on work surface. Place 1 tablespoon ginger syrup , 2 lychees and 1 tablespoon lychee syrup, 4 lime wedges, and 2 teaspoons Velvet Falernum in bottom of each glass. Using muddler or wooden spoon, mash lime wedges. Add 1/4 cup cachaça, then 1 cup ice cubes to each glass and stir to blend.

CAIPIRINHAS WITH PINEAPPLE

Steps:

• Core the pineapple and cut into 3cm chunks. Place 8 small handfuls of pineapple, the lime juice, half the mint and the sugar into a pitcher and mash up with the end of a rolling pin or a fat wooden spoon.
• Pour in the cachaça and a little crushed ice, then pour into 8 glasses, and add more crushed ice. Pour the pineapple juice over, filling to the rim. Garnish the glasses with extra mint sprigs and cocktail sticks with pieces of pineapple threaded on.

PINEAPPLE CAIPIRINHAS

Steps:

• Combine the sugar, mint leaves and 3 cups pineapple chunks in a pitcher. Muddle with a wooden spoon until the sugar is dissolved and the pineapple is crushed. Stir in the remaining pineapple and the cachaca and refrigerate until cold, at least 30 minutes or up to 4 hours.
• Add 6 cups ice to the pitcher and stir vigorously. Divide among glasses and garnish with mint sprigs.

CHRISTMAS CAIPIRINHAS

Steps:

• Combine lime peel, lime juice, ginger, sugar, and 30 mint leaves in mortar or medium bowl. Using pestle, muddler, or handle of wooden spoon, crush lime peel, ginger, and mint leaves together. Transfer mixture to large pitcher. Stir in rum. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.
• Add 3 cups ice cubes to lime mixture in pitcher and stir to blend. Stir in ginger beer. Fill 10 cocktail glasses with ice cubes. Strain or pour cocktail mixture into prepared glasses. Garnish each drink with mint sprig.

CAIPIRINHAS

Steps:

• Place 1 quartered lime in each of 4 lowball glasses. Using a wooden spoon or muddler, crush limes.
• Add 2 tablespoons sugar to each glass; stir until sugar is dissolved. Add cachaça; top each glass with ice.

GOLD-MEDAL CAIPIRINHAS

Steps:

• Cut 4 limes into small pieces; place in a pitcher and add 1/2 cup superfine sugar. With a large wooden spoon, muddle the limes until juicy. Stir in 1 cup cachaca. Spread gold coarse sugar on a plate. Moisten the rims of 6 to 8 glasses with a lime wedge, then dip in the gold sugar; fill the glasses with ice. Pour in the cocktail and top with lemon-lime seltzer.