“The Brown Sugar Caipirinha is a contemporary adaptation of Brazil's national cocktail, which traditionally uses white sugar. The classic Caipirinha evolved from a medicinal remedy for Spanish flu (cachaça, lime, honey, and garlic), with honey and garlic eventually replaced by white sugar. The brown sugar variation emerged during the global craft cocktail renaissance of the late 20th and early 21st centuries, as bartenders explored more complex flavors. While the official IBA recipe specifies white cane sugar, this variation has found significant following in international craft cocktail bars for its rich caramel notes that complement cachaça's vegetal character.”