This is a classic thatโs often overlooked because its base liquor doesnโt show up in too many home bars (itโs even missing in a lot of actual bars!). I like it better than the Mojito, because of the muddled fruit and the darker sugar, and because the cachaรงa does bring its own unique flavor to the drink.
Cachaรงa is basically Brazilian rum. Itโs made from fresh sugarcane juice, whereas most rum is made from molasses, but the two processes yield a very similar flavor profile in the final liquor. Typically you find it in the unaged, โwhiteโ variation, but barrel-aged versions do exist, and take on similar taste and scent notes to aged rums โ lots of caramel, dried fruit, and spice. The Caipirinha is the best-known Cachaรงa drink, but you can use it as a substitute in most rum cocktails and get something delicious.
The recipe below is the International Bartendersโ Association standard, but I find it a little too sour for its own good. I actually recommend a full three teaspoons (one tablespoon, or half an ounce) of brown sugar for this one.
This article is a modified and enhanced version of a post that ran on my nightly cocktail blog, DrinkShouts. Liquors in parentheses are what I used when I made this recipe, and are included as suggestions.
The Caipirinha Cocktail Recipe
Equipment
- Muddler
- Cocktail shaker
Ingredients
- 2 oz. Cachaca Soul
- 2 tsp. Brown sugar
- 1/2 Lime quartered
Instructions
- Muddle lime and brown sugar in a cocktail shaker until well-combined. Add cachaรงa and ice, and shake thoroughly.
- Pourย unstrainedย into a chilled rocks glass.