Brazil’s national drink is the perfect choice for a summer barbecue or party! Cachaça, a spirit made from sugarcane, combined with lime and sugar creates this refreshing thirst quencher.
For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.
Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.
Pour 1 tablespoon of the cooled sugar syrup into a cocktail shaker with the cachaça, lime juice and half of the lime wedges.
Fill the cocktail shaker with ice and shake. Strain the drink into a glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the caipirinha with a lime wedge.
Some limes may be more acidic than others, so taste the cocktail before pouring it over ice and add a touch more syrup if necessary.
I also like a big pinch of salt in this drink; add just before shaking if desired.
Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge.