Dish · brazilian
Caipirinha
Cachaça muddled with lime and sugar over crushed ice, served in the glass it was mixed in without straining out the fruit.
Where it comes from
It developed in Brazil around cachaça, a spirit distilled from sugarcane on colonial-era plantations, long before it became the country's most recognized cocktail served in bars worldwide.
What cooks argue about
The one variable that changes the result most is how hard the lime is muddled: too gently and the sugar stays gritty and undissolved, too hard and the white pith turns the drink bitter.
Versions
Nobody has published a caipirinha here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
lime