Black pepper · Caramel · Cask character · Molasses / dark syrup · Lime
Estimated profile
- 1
Cut a lime into 8 wedges and place 4–6 wedges into an old-fashioned glass.
- 2
Add 10g of demerara sugar directly onto the lime wedges.
- 3
Muddle firmly for 20–30 seconds to dissolve the sugar and extract both the juice and the aromatic oils from the lime peel.
- 4
Fill the glass with ice cubes.
- 5
Pour 75ml of cachaça over the ice.
- 6
Stir well for 10–15 seconds to integrate and chill.
- 7
Garnish with a remaining lime wedge on the rim and serve immediately.
The key to a great Caipirinha is muddling the lime wedges skin-side down to maximise the release of essential oils from the peel - this is what gives the drink its distinctive aromatic lift and separates it from a simple lime sour. Demerara sugar's larger crystals also act as an abrasive during muddling, helping to extract more juice and oil from the fruit.
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