Method
Method
- Place the lime wedges in a sturdy short rocks glass. Add the sugar.
- Muddle the limes and sugar firmly with a muddler or the back of a wooden spoon. Press hard enough to release the lime juice and oils from the peel, but not so hard you turn the lime to pulp. About 8-10 firm presses.
- Pour the cachaca over the muddled lime mixture.
- Top with crushed ice (or large ice cubes if that's what you've got).
- Stir briefly to combine. Serve immediately, no garnish needed. The lime wedges are the garnish.
Nutrition
Notes
Cachaca is the rule. Cachaca is distilled from sugarcane juice, not molasses like rum. The flavour is grassier, brighter, and slightly funky. White rum is an acceptable substitute (the cocktail becomes a Caipirissima) but the original is the better drink.
Sugar dial. 2 tsp is standard. Sweeter palates use 3 tsp. Sour-side palates use 1.5 tsp. Adjust to taste.
Crushed ice matters. The crushed ice melts faster, dilutes the cocktail to the right strength, and chills it harder. Cube ice works in a pinch.