This Brazilian cocktail is unique because of its guarapo base.
Servings 2 servings
- 8 ounces cold water
- 8 ounce piloncillo cake
- 1 cup freshly squeezed lime juice (about 8 limes)
- 4 1/2 ounces cachaça
- 1 large lime, cut into wedges plus 1/2 of a lime, sliced (for garnish)
- 4 ounces guarapo
- 1 cup ice, plus more for serving
- sugarcane sticks, for garnish (optional)
Begin by Making the Guarapo
In a large stock pot, bring the piloncillo and water to a simmer over medium heat.
Stir frequently to dissolve the sugar.
Once dissolved, allow the mixture to simmer for 4 minutes.
Remove from the stove and allow the mixture to cool to room temperature (or place in the refrigerator to cool completely).
Once the guarapo is cold, add the lime juice. Stir to combine.
At this point, you can reserve the 1/2 cup needed for the cocktail and serve to children as a non-alcoholic beverage.
Mix the Caipirinha Cocktail
Fill your cocktail shaker with the cachaça.
Squeeze the juice of one lime into the cocktail shaker, then drop the lime peels into the shaker. Use a muddler to mash the peels and extract their oils.
Add a handful of ice cubes to the shaker.
Follow the ice with 4 ounces of prepared, and cooled, guarapo.
Place the cap on the shaker and shake vigorously until the shaker frosts on the outside.
Strain and Serve
Strain your caipirinha cocktail into two, ice-filled double old-fashioned glasses.
Garnish with a wheel of lime, a sugarcane swizzle stick, or both, and enjoy responsibly.