Caipirinha
Fresh lime oils, sugar and cachaça form a vivid cane-and-citrus drink; excessive pith extraction adds unwelcome bitterness.
IBA published specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Cachaça | 60 | 2.03 | 60 ml Cachaça |
| 1 Lime cut into small wedges | — | — | 1 Lime cut into small wedges |
| 4 Teaspoons White Cane Sugar | — | — | 4 Teaspoons White Cane Sugar |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Press lime wedges gently with sugar in the glass. Add cracked ice and cachaça, then stir to combine.
Glass: Double rocks glass. Ice: Cracked ice. Garnish: None specified.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Boozy (Spirit-Forward) (dominant): Little nonalcoholic lengthening leaves the spirit or fortified ingredients prominent after chilling and dilution.
- Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: moderate. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.