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The Caipirinha Recipe: The National Drink of Brazil

• 3 mins
• Prep: 3 mins,
• Cook: 0 mins
• Yield: 1 serving

Every distilled spirit has its signature cocktail: tequila has the margarita, gin the martini, and rum the mojito. When it comes to cachaça, the must-have drink is the caipirinha.

The caipirinha (pronounced kai-purr-REEN-yah) is the national drink of Brazil. It is the most popular cocktail in the South American country and everyone has their own way of making it. Today, it is a hit worldwide and should be on the list of every home and pro bartender.

The basic recipe is incredibly simple, requiring just three ingredients. It's made in a similar way to the old-fashioned and mojito: a simple fruit and sugar muddle topped with a shot of liquor. The liquor of choice here is cachaça, the Brazillian take on rum that distills fresh sugar cane juice rather than molasses.

With the sweetened lime and cachaça mix, you will have one of the most refreshing cocktails you can mix up. If you're new to cachaça or have a new bottle to try out, this is the one cocktail you need. Plus, as you'll see, it can serve as inspiration for many other tasty drinks.

What You'll Need

• 1/2 lime
• 1/2 to 2 teaspoons sugar, to taste
• 2 ounces
• cachaça

How to Make It

1. Cut half of a lime into small wedges.
2. Place the lime and sugar into an old-fashioned glass and muddle well.
3. Add a few ice cubes.
4. Top the drink with cachaça.
5. Stir well.

About That Sugar

While you can use the same white cane sugar you bake with, you'll find that superfine sugar tends to be a better choice for cocktails. That's because the finer crystals are easier to dissolve and this is particularly useful in a cocktail like a caipirinha which doesn't have a lot of liquid or hard core mixing.

Don't worry about hunting down a specialty sugar, either. It's very easy to transform your ordinary kitchen sugar into superfine sugar if you have a food processor or blender.

You will also notice that the recipe recommends anywhere from 1/2 to 2 teaspoons of sugar. This range allows you to customize the cocktail's sweetness to your particular taste and the cachaça you're pouring at the moment.

Some cachaças are sweeter than others and quite a few are aged, so there are times when less sugar creates a better drink. Experiment on your own and find that perfect balance for you.

How Strong Is the Caipirinha

Much like other liquor-only muddled cocktails, there is not much in the caipirinha to dilute the drink. If we factor in a little lime juice and a slight amount of ice dilution, we can estimate that your caipirinha will be around 30 percent ABV (60 proof).

That's slightly lower than the bottling strength of the average 80-proof cachaça. Of course, it will be stronger with a higher proof liquor. Keep this in mind because it may be a great tasting drink, but it is certainly not a weak one.

Put a Twist on the Caipirinha

The most popular cocktails frequently act as a base that we can twist, turn, and manipulate to create fun and exciting new drinks. The caipirinha is no exception and the bar can become our playground with this simple formula.

One of the easiest ways to adapt the drink is to shake it then serve it up to create a caipirini. Add a little extra flavor to that and mix up a spiced pear caipirini, which is fabulous for autumn and winter.

If you want to take the lime-cachaça mix and transform it into a summer treat, consider turning it into a frozen ice pop.

Returning to the original recipe, if you have a fruit that can handle the muddler you can add it to the caipirinha. It's a perfect drink for the season's best produce and an entirely new experience every time.

For example, in the heat of summer toss a few berries into the glass for a raspberry caipirinha or a lemon, lime and blue caipirinha. When you want something exotic, mix up the likes of the kumquat-ginger caipirinha. And, when the autumn leaves start to appear, bring in some apple, cinnamon, and sage for a pleasant homecoming caipirinha.

Let these recipes serve as inspiration. See what new fruits, herbs, and other ingredients are at the produce market and don't be afraid to accent it with a liqueur for extra flavor. The possibilities are endless with a great bottle of cachaça and a muddler in your hand, so have fun and see where your taste buds take you.

Cocktail getränk

Hugo is a cocktail pleasing to the eye, fresh, light and fragrant: the perfect drink for the summer.

At the base of the cocktail, elderflower syrup, derived from an ancient recipe from Trentino, the ideal aroma for drinks and appetizers.

In the processing of elderflower nothing is left to the chance, especially at harvest. The best product you get in the late spring (may – june), avoiding hours of the morning, when the flowers are still closed, and the late afternoon, when the flowers could be too dry.

UHugo can by modified by adding a slice of green apple or green apple syrup, another product of Trentino, rediscovered as a new ingredient of the Spritz.

Elderflower-Syrup

Elderflower-syrup , according to an old recipe from Trentino is the perfect natural aroma for drinks and appetizers.

Good quality is given by the perfect blend of flavor and the traditional preparation. Sweet and aromatic, the new flavor for Summer 2013.

Alcohol free base for fresh summer appetizers.

How to use: diluted with water Elderflower-syrup becomes an refreshing drink such as tradition from Trentino. Combined with ice-cold Prosecco and a few leaves of mind it’s transformed in the excellent HUGO Cocktail.

• As a drink: 2 cl. of syrup, 10 cl of mineral water (or as you like)
• Hugo Cocktail: 3 cl of syrup, 7 cl of Prosecco (o sparkling wine), 2 cl of sparkeling mineral water
• Hugo spritz: 2 cl of syrup, 7 cl of sparkling wine, 5 cl of Seltz.

Bicicletta

The cause of many a swerving bicycle.

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According to a popular Italian legend, the Bicicletta—“bicycle” in Italian—was named after the elderly men who swerved all over the road while riding home after a few afternoon drinks at the café. In traditional aperitivo style, the cocktail mixes two of Italy’s favorite early evening refreshments. Campari adds delightfully bitter complexity to dry Italian white wine, while a splash of club soda turns the combination into a refreshing spritz.

Bicicletta

from Punch (http://punchdrink.com)

Ingredients

• 2 ounces Campari
• 2 ounces white wine, Italian and dry
• soda water

Garnish: orange wheel

Directions

1. Add Campari and white wine to a wine glass.
2. Add ice and top with soda.
3. Stir gently and garnish with an orange wheel.

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A look at how four bartenders are translating literature, architecture and music into cocktails.

Santorini Sunrise

The recipe for this Mediterranean take on the Tequila Sunrise comes to us from the New York City restaurant Molyvos. Try using a Greek honey infused with thyme or rosemary for a more pronounced floral sweetness, or swap out the vodka for ouzo for an intoxicating punch of licorice flavor.

The recipe for this Mediterranean take on the Tequila Sunrise comes to us from the New York City restaurant Molyvos. Try using a Greek honey infused with thyme or rosemary for a more pronounced floral sweetness, or swap out the vodka for ouzo for an intoxicating punch of licorice flavor.

For the Grapefruit-Infused Vodka (makes about 3 cups)

For the Cocktail

Instructions

Recipes

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Drink it any damn way you please.

“Any damn way you please” are the words of current Jim Beam® Master Distiller, 7th generation Beam, Fred Noe. It’s his answer to people who ask him how to drink bourbon. So, for your joy, we’ve collected some of Fred’s greatest bourbon drink recipes featuring our #1 bourbon.

Jim Beam® Vanilla & Cola

JIM BEAM® VANILLA FIZZ

JIM BEAM® VANILLA & ORANGE JUICE

JIM BEAM® VANILLA SHOT

JIM BEAM® VANILLA SMASH

KENTUCKY VANILLA DROP

JIM BEAM® VANILLA COFFEE CREAM

Jim Beam® Apple Mule

Jim Beam® Apple and Cider

Jim Beam Cranberry Cooler

Devil Went Down to Georgia

Jim Beam® Orleans

Dancing with the Devil

Red Stag Margarita

Jim Beam® Honey & Lemonade

Jim Beam Rye® Old Fashioned

Jim Beam® Apple & Soda

Jim Beam® Bourbon Sour

Jim Beam Black® Manhattan

Beam Orchard Twist

Cherry Brass Buck

Jim Beam® Honey Julep

Front Porch Peach Tea

Red Stag Half & Half

Jim Beam Rye® Manhattan

Kentucky Sweet Tea

Old Fashioned Breeze

Jim Beam Manhattan

Great Beam on Fire

Jim Beam Crisp Apple Ade

Jim Beam® & Ginger Ale

Bourbon Milk Punch

Double Oak Old Fashioned

Double Oak Whiskey Smash

Jim Beam® Black Hot Toddy

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To visit the world’s #1 bourbon you must be of legal drinking age. Please drink responsibly.

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© 2017 Beam Suntory Inc. Chicago, IL Jim Beam Brands Co. Merchandise Mart, 222 W. Merchandise Mart Plaza Suite 1600, Chicago, IL 60654 All trademarks are property of their respective owners.

11 Sexy Drinks That Reinvent the Meaning of

Turn up, friends.

There are times for wine in a real glass or sophisticated cocktails in a dimly lit bar, and then there are times for drinks like these, when all you want to do is "get crunk" and have a good time. So let's get to it. (Fun game for your reading pleasure: Spot the penis!)

1. Party in Your Mouth

Pop Rocks Tropical Punch for rim

Rub the cut flesh of a lemon wedge against the rim of your glass, then dip the rim into the Pop Rocks. Build the remaining ingredients in your glass over ice. Serve and enjoy!

2. Smirnoff Preparadas

Chopped fruits, such as pineapple, strawberry, mango, and blueberry

Smirnoff Ice, flavor of your choice

Handfuls of your favorite candies

Fill a cup halfway with ice. Top with chopped fruit, chamoy, and chili lime seasoning. Pour in your Smirnoff Ice. Top with candy and take a picture.

3. Sweet Nuts

Scoops of your favorite nutty ice cream (think caramels, vanillas, and pecans)

1 ounce Pinnacle Salted Caramel Vodka

1 ounce nut liqueur, such as Frangelico

0.5 ounce Pinnacle Vanilla Vodka

Nuts of your choice, chopped

Build your drink in a glass, then garnish with whipped cream, nuts, candy bar, and caramel sauce.

4. Hey Juice

1 ounce Captain Morgan Spiced Rum

1 ounce Bacardi Peach Red Rum

0.5 ounce Kinky Gold Liqueur

Maraschino cherry for garnish

Fill a tall glass with ice. Pour Captain Morgan Spiced Rum, Bacardi Peach Red Rum, and Kinky Gold Liqueur. Fill with equal parts orange juice and cranberry juice. Top with a float of Bacardi 151 Rum. Garnish with a cherry.

Bachelorette Party Penis Straw 10-Pack, SPENCER'S, $6.99

5. Big Banana Daiquiri Dick-iri

Created by Fraser Hamilton of Blackbird Ordinary in Miami.

1 ounce Cruzan Estate Diamond Light Rum

0.5 ounces Cruzan 9 Spiced Rum

0.5 ounces Bols Banana or other crème de banane

0.5 ounces fresh lime juice

0.5 ounces rich simple syrup

Blend ingredients with a cup of ice. Serve with a whole (circumcised) banana.

Giant Bright Pink Plastic Margarita Glass, PARTY CITY, $2.99

Bright Pink Confetti Party Poppers, Set of Three, PARTY CITY, $3.99

6. Gummy Party Cups

Soak your gummy candies in alcohol, making sure the booze completely covers the candy. Leave them alone for at least a few hours to let the gummies really marinate. (Warning: If they stay in the alcohol for too long, they'll become one big glob.) Drain the gummies and pack them up in little containers to have them on the go.

7. Pink Panty Dropper

six 12-ounce cans or bottles of beer, such as Corona Light

one 12-ounce can frozen pink lemonade concentrate

Lemon wheels for garnish

Fill a large container with ice. Start by pouring the beers, then mixing in vodka and lemonade concentrate. Garnish with lemon wheels.

8. Dirty Shirley Shots

0.5 ounce liquid from a jar of Ole Smoky Tennessee Moonshine Cherries

Ole Smoky Tennessee Moonshine Cherries for garnish

Combine ingredients in a shot glass and throw one back.

Pecker Shot Glasses Six-Pack, SPENCER'S, $17.99

9. Green Temptation

2.75 ounces Absolut Elyx Vodka

0.5 ounce fresh lime juice

Add jalapeños and basil leaves into the mixing glass. Muddle. Add vodka, lime juice, and simple syrup. Shake and strain into a martini glass, and garnish with a jalapeño slice.

10. Blue Kamikaze Jello Shots

2 envelopes plain gelatin

0.75 cup Blue Curaçao liqueur

Pour lime juice into a saucepan and sprinkle the gelatin powder over the liquid. Let sit for two minutes. Heat the mixture over low heat, stirring until the gelatin dissolves. Add the liqueur and vodka. Pour into your mold of choice (if you're using an ice cube tray, coat it with a nonstick cooking spray first) and refrigerate the mixture until set, about four hours.

"Blue Balls" Penis and Ball Shaped Ice Cube Tray, SPENCER'S, $6.99

11. Ring Popsicles

Fill molds with chopped fruit and wine. Set in freezer overnight, or until frozen.

Jewel Pop Molds, Set of Six, TOVOLO, $12

16 Neon Cocktails You Have to Try

Hop on the neon trend by sipping on one of these bright drinks.

4 watermelon pieces cut in 1½ inch chunks

¾ oz. simple syrup

Garnish: watermelon wedge

Muddle watermelon and simple syrup in the bottom of a mixing glass until all of the fruit has turned into a juice.

Add the rest of the ingredients to the glass and fill it with five large ice cubes.

Shake, and strain the cocktail into a rocks glass filled with ice.

Garnish with a watermelon wedge. Source: Dushan Zaric, Employees Only

4 watermelon pieces cut in 1½ inch chunks

¾ oz. simple syrup

Garnish: watermelon wedge

Muddle watermelon and simple syrup in the bottom of a mixing glass until all of the fruit has turned into a juice.

Add the rest of the ingredients to the glass and fill it with five large ice cubes.

Shake, and strain the cocktail into a rocks glass filled with ice.

Garnish with a watermelon wedge. Source: Dushan Zaric, Employees Only

Endless Summer Cocktail (Five Ingredient Friday)

The Saucy Southerner

Endless Summer Cocktail

Ocean breezes, lounging by the pool, bright sunshine, blue skies, puffy white clouds and long, lazy days of summer are coming to a close. “Nobody on the road; Nobody on the beach; I feel it in the air; The summer’s out of reach.” But summer will never be out of reach with this Endless Summer Cocktail recipe on hand to help you call up summer, anytime.

Whether you’re a harried parent who is celebrating the end of summer and restless children finally headed back to school, or someone who’s desperately clinging to the last vestiges of the carefree summer life, this cocktail is for you. And let’s face it, even if, for whatever reason, we’re yearning for cooler weather, or a change of foods, or shorter days and cozy times lounging by the fireplace instead of the pool, everyone gets to the point that they need an infusion of summer.

I had something else entirely planned for today’s Five Ingredient Friday post, but yesterday I stepped out on our upstairs porch before sunrise. The air held that crisp, cool feeling that is the portent of Fall. Later, I was contemplating the front porch winterization…packing away the porch swing cushions and pillows, removing the flowerpots and citronella burners…and I was a little bit sad. You see, I’m not quite ready to see my pretty pink Impatiens be replaced with mums. I’m not quite ready for my Wee Kitchen Garden to be dormant. I’m not quite ready for summer to end. I’m not quite ready.

So rather than wallow in an end-of-summer funk, I decided to come up with a cocktail that would celebrate the flavours of summer in such a way that it would call it back to me. A cocktail that was sunny, vibrant, fruity, citrus-y; a cocktail that would put the summer sunshine back into my mind…an Endless Summer Cocktail…that’s just what I needed!

Because it just happened to be five ingredients…well, that made it the perfect thing for today’s post! The five ingredients are:

So, celebrate summer…an Endless Summer…anytime with this delightfully refreshing cocktail. But remember…please drink responsibly!

• 2 ounces Peach Schnapps
• 2 ounces Pineapple juice
• 2 ounces Orange juice (I used fresh squeezed, but any kind would work.)
• 1 ounce orange liqueur (such as Cointreau, Grand Marnier, Triple Sec)
• Healthy squeeze of fresh lime juice

1. Place all the ingredients into a cocktail shaker with some ice.
2. Shake vigorously and pour into a glass of your choice.

The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P

The Sazerac

America's First Cocktail and a New Orleans Traditional

Is it any surprise that America's first cocktail, the Sazerac, was created in New Orleans, the city that loves to party?

Back in 1838, Antoine Peychaud created the drink in a French Quarter bar and named it for his favorite French brandy, Sazerac-de-Forge et fils. In 1873, the drink was changed when American Rye whiskey was substituted for cognac, and a dash of absinthe was added by bartender Leon Lamothe, and today he is now regarded as the Father of the Sazerac. In 1912, absinthe was banned, so Peychaud substituted his special bitters in its place.

In 1893 the Roosevelt Hotel (called the Grunewald Hotel at the time), was built in the city, and one year later the hotel trademarked the Ramos Gin Fizz. In 1938, the hotel opened the Main Bar, now famously known at the Sazerac Bar. After changing ownership several times, the hotel was restored bringing back much of it's original grandeur and reopend in 2009 as The Roosevelt.

Today, the Sazerac is best enjoyed in many of New Orleans' finest restaurants and bars, most notably the Sazerac Bar in the The Roosevelt, where celebrities, locals, and tourists enjoy the drink.

Sazerac Recipe:

• 1 cube sugar
• 1Ѕ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon
• ј ounce Herbsaint
• 3 dashes Peychaud's Bitters
• Lemon peel

Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube. Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.

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