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Caipirinha (pronounced kai-pee-ree-nyah) is Brazil's national cocktail! It is traditionally made with cachaça (ka-shah-suh) - a sugarcane distilled spirit -, lime and sugar. The right way to prepare a caipirinha is by layering the ingredients. Lime and sugar go in first, and get muddled to release the lime juices.

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2. Kiwi Caipiroska. This drink, too, is light, refreshing, and full of flavor. It combines kiwi, mint leaves, limes, vodka, coconut sparkling water, and ice, and the result is incredible. It, too, has that perfectly balanced mixture of sweetness and tartness, and the kiwi and mint play exceptionally well together.

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Bloody Carioca. This Brazilian twist on the classic Bloody Mary is the perfect morning-after rescue brew. This version replaces vodka with the country's go-to spirit, cachaça, which is mixed with fresh tomato juice, lemon juice, passion fruit juice, celery salt, tabasco, ground pepper, and nutmeg. It is then served over ice in a highball.

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Batida Rosa. An example of sweet and citrusy Brazilian cocktails, the Batida Rosa features Cachaça paired with pineapple and lemon juice. The pink hue of the drink comes from a small amount of grenadine, which also adds a more fruity flavor. Top with club soda to finish this effervescent refreshing cocktail, and garnish with an orange wheel.

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Chances are high you encountered Brazil's national drink, the Caipirinha, if you've traveled to the South American country. Refreshing and easy to make, the cocktail contains fresh lime juice, sugar and cachaça. The latter is a spirit as central to Brazilian identity as samba, soccer and carnival.

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Instructions. In a rocks glass, muddle lime wedges (yes, from the whole lime) and sugar until all of the juices have been released. Add Cachaça, fill with ice, and stir to chill (or transfer to a cocktail shaker, give it a good shake, and pour everything back into the rocks glass).

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The caipirinha is Brazil's national cocktail, but can be adjusted and adapted to any country's national alcohol.. 1 large juicy lime per cocktail More if the limes are not very juicy or small. Purchase the soft ones but not overly ripe, these are the juicy ones.. I've only ever ordered one at the bar, so I'm super excited to try and.

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Cut the lime in half, lengthwise, and remove the pith in the middle. Put the lime pieces with the flesh up in the cocktail shaker or glass, and add the sugar on top of them. With the muddler, gently press the lime pieces to release the juice. Add the ice cubes and cachaça to the cocktail shaker and shake it.

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Place in a rocks or old fashioned glass and add 1 tablespoon granulated sugar. Muddle with a muddler or wooden spoon until the juice from the lime is released and the sugar is dissolved. Add the reserved lime juice and 2 ounces cachaça, and stir to combine. Top with ice, and garnish with the lime wheel.

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This Brazilian cocktail is made of cachaça, lime, and sugar on the rocks. As mentioned, cachaça is a local spirit with grassy hints between 38-48% ABV. And while the original caipirinha recipe takes cachaça and lime, we Brazilians created some tasty and equally easy variations. For instance, the caipiroska, a cocktail with strawberry and.

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1. Prepare the lime. Cut the lime into small wedges and add it to a rock glass. Sprinkle sugar over the top of the wedges. 2. Muddle the lime and sugar. Muddle the lime and sugar with a muddler or the back of a spoon. Do this just until you see the juices released. 3.

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Cachaça is a Brazilian distilled spirit made from the fermented juice of sugarcane. It has a flavor reminiscent of rum ― rum is also made from sugarcane ― but it is more vegetal and robust because it's made from raw sugarcane (and not a byproduct, such as molasses, like rum is). Its production dates back to the 1500s when the Portuguese.

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Instructions. Cut the lime (s) into quarters or eighths. Remove the core and any seeds and then muddle them with the sugar in the mixing glass from a shaker. Add crushed ice to the mixing glass, then add the Cachaça, then shake it all together. Pour everything, including the ice and the lime sections, into an old-fashioned glass.

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9. Rabo-de-Galo. Rabo de Galo is a play on words in Portuguese which roughly translates as 'tail of the rooster'. It is made from two parts cachaça, one part red vermouth. 10. Quentão de Vinho. Quentão de vinho is the Brazilian take on mulled wine, especially in the southern wine regions of Brazil.