Caipirinha
Brazil's National Cocktail
60 ml
A Brazilian spirit made form sugar cane juice (as opposed to cane molasses like rum), similar to rhum agricole. This is the unaged variety of Cachaça.
4 wedge
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
4 tsp
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
Place lime and sugar into old fashioned glass. Mash the two together using a muddler or a wooden spoon. Fill the glass with crushed ice and add the Cachaca. #build #muddle #ontherocks
The strongest national cocktail of Brazil. According to historians, the caipirinha, as it is known nowadays, was invented by landowning farmers in the region of Piracicaba, interior of the State of São Paulo, during the 19th century, as a local drink for high standard events and parties, being a reflection of the strong sugar cane culture in the region. - Wiki
Fresh
Tart