Caipirinha
Brazil's national cocktail of muddled lime, sugar, and cachaça—simple, vibrant, and fiercely refreshing.
27%
ABV
easy
Difficulty
rocks
Glass
Flavor Profile
History & Heritage
“Believed to have evolved in São Paulo in the early 1900s, the Caipirinha began as a rustic mix of lime, sugar, and cachaça served to farm workers and later touted as a Spanish flu remedy. Its name—roughly “little country bumpkin”—speaks to its rural roots. Adopted nationwide and officially recognized as Brazil’s cocktail in 2003, it now embodies Brazilian hospitality and beach culture worldwide.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Wash and quarter the lime, removing the bitter pith core
Add lime wedges and sugar to a sturdy rocks glass
Muddle gently to release juice and fragrant oils
Fill the glass with ice cubes
Pour in cachaça and stir from the bottom to integrate
Glassware
Built over ice in a rocks glass
Garnish
Fresh lime wedge
Master's Tips
Professional insights to elevate your craft
Use superfine sugar to dissolve easily
Muddle just enough to release oils without pulverizing the peel
Artisanal cachaça adds depth compared to industrial brands
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Caipirinha.
Brown Sugar Caipirinha
Uses demerara or turbinado sugar for a richer molasses note.
Changes
Passion Fruit Caipirinha
Adds fresh passion fruit pulp for tropical tang.
Changes
Caipiroska
Vodka replaces cachaça for a cleaner, neutral base.
Changes
Caipirissima
Rum-based riff that leans into Caribbean sugarcane flavors.
Changes
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Angel Face
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