The caipirinha is the national cocktail of Brazil. Although I have never been to Brazil, I have been to Texas de Brazil, a Brazilian steakhouse that boasts all-you-can-eat steak and whose signature cocktail is – you guessed it – the caipirinha. While I love the traditional drink, I had a chance to try a kiwi caipirinha on my last cruise (more on that here) and it ended up being my favorite drink on the ship. As soon as I took my first sip, I told my husband that I HAD to learn how to make it.
A caipirinha is traditionally made with cachaça, a Brazilian rum made with distilled sugar cane juice. Having never heard of this liquor, I worried that I wouldn’t be able to find it locally, however, I was able to score an inexpensive bottle at Total Wine. If cachaça is not readily available in your area, you can always make a caipiroska, the vodka version of this cocktail.
- 2 limes
- 1 ½ kiwi fruit peeled
- 4 oz. cachaça rum
- 1 tbsp. granulated sugar
Take one of the peeled kiwi and chop small. Add to the bottom of a cocktail shaker and muddle until juices release and the fruit is mostly liquefied.
Add the juice from the limes (about 4 tablespoons), the cachaça and sugar, stirring until the sugar dissolves.
Add ice and the lid to the shaker and shake well
Strain over ice into two old-fashioned glasses.
Slice the remaining ½ kiwi and divide between the two glasses.
When straining from the cocktail shaker, shaking the cup while pouring helps the drink to distribute evenly.