It’s the national drink of Brazil, made with their national spirit, and it’s internationally awesome.
2 oz Cachaça
2 tsp Sugar
Slices of 1 lime
Combine all in a glass and muddle limes thoroughly. Add ice and stir (optionally toss in a shaker).
What do you do when you have a sugarcane based spirit? You mix it with lime and sugar, of course!
Looking at the Caipirinha, it’s easy to see why it’s so popular. Essentially you have a daiquiri made with cachaça instead of rum. Of course there is significant debate about whether cachaça, the national spirit of Brazil, is technically a rum or technically in its own unique category, but in the end you find yourself with the very basic sugarcane-spirit sour done in a different manner.
For a long time cachaça was the drink of the lower classes of Brazilian society, and they drank it with great gusto. The name, Caipirinha, is Portuguese for Little Hillbilly (roughly translated, of course – technically caipira is the same as hillbilly and adding the -inha to the end makes it diminutive).
According to some Brazilians, the caipirinha was originally a sort of folk-medicine, used for treating colds and sore throats. Even today it is not uncommon to see people in Brazil drink a mixture of cachaça, lime, and honey when they’re feeling a little under the weather.
“There is a great saying that the caipirinha is the best remedy for the common cold: lime gives you vitamin C, sugar gives you energy, and cachaça gives you happiness. Some claim that, in fact, this might be the origin of the caipirinha – medicine. Well, I doubt that, I think it’s just a justification….” Dragos Axinte
I find it interesting that in Brazil, the drink with cane spirit, sugar, and lime was the drink of the lower classes while, in the 19th Century, the same combination became the drink of both the lower and upper classes in Martinique under the nom de plume, ‘Ti Punch.
The preparation is dirt simple, requiring nothing more complicated than a knife, a muddler, and a jigger (or not). Most people simply quarter the limes before the mashing begins, though there are those (such as myself) who try to cut the lime chunks more thinly to prevent the more bitter core of the lime from getting into the drink (you’re also more likely to avoid seeds this way).
The most common preparation sees the drink built and then topped with ice or crushed ice and given a quick stir. It’s not uncommon to see a bartender give the drink a quick toss in a shaker though, to better integrate the flavors of the ingredients. I suppose you could argue that that detracts from the more rustic nature of the drink. Frankly this is one drink that I think can stand to live without too many hard and fast rules. What’s important is that you’re left with a deliciously crisp and refreshing cocktail that is almost disturbingly easy to finish.