Caipirinha
Brazil鈥檚 national drink is the perfect choice for a summer barbecue or party! Cacha莽a, a spirit made from sugarcane, combined with lime and sugar creates this refreshing thirst quencher.
Ingredients
To make the sugar syrup
- 100驳/3陆辞锄 caster sugar
- 50ml/2fl oz water
To make the cocktail
- 50ml/2fl oz cacha莽a
- 15ml/1 tbsp freshly squeezed lime juice
- 1 lime, cut into wedges
- 2 handfuls ice
Method
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 cacha莽a, 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鈥檛 have a strainer, any kitchen sieve will work just as well. Garnish the caipirinha with a lime wedge.
Recipe Tips
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鈥檇 like to make more. It鈥檚 easier to make in larger batches and keeps for at least 2 weeks in the fridge.
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