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home > recipes > beverages > caipirinha 2
from Yardley, PA Ok, the important thing here is the amount of sugar. The more you add, the faster your guests will get "piss drunk". So go light on that, ok? The traditional way to do it is glass by glass. You should use a strong glass, maybe a whisky-like would be appropriate. For each glass I use 1 lime, unpeeled. I cut the "tops" off, and each lemon in about 8 little pieces. They go in the bottom of the glass. Now, sugar. Add sugar, maybe half a tablespoon over the lime pieces. Add crushed ice, a nice layer on top of the sugar. Press a little with a mortar or some creative tool availabe ( I have used the back of a wooden spoon with excelent results...) Then, add PINGA (national drink, made of sugar cane). Try to find good quality PINGA (also known as CACHACA - second C sounds like S).... Although my Brazilian friends would consider me too snobish, I have to admit that I normally do caipirinhas with vodka instead of pinga. My day after is a lot easier.... Again, the traditional way to do it is getting a second glass, exactly like the first, invert it on top of the first glass, invert the whole drink twice, very fast. It is not consider "traditional" to use a cocktail shaker. Then, you hit the glass over the table, and there you have it: caipirinha, very authentic! A tip: if you want to get drunk twice as fast, drink it from a straw. The amounts of sugar, pinga, ice, are a matter of taste, and they also depend on how acid your limes are. Play around with the ingredients, maybe while you are cooking a Brazilian menu!

Caipirinha 2


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keyword: caipirinha
ethnicity: south american
recipes for beverages
recipes by dave
Email Address:
(posted June 18, 2003)

from Yardley, PA

Ok, the important thing here is the amount of
sugar. The more you add, the faster your guests will get "piss drunk". So go light on that, ok?

The traditional way to do it is glass by glass. You should use a
strong glass, maybe a whisky-like would be appropriate.

For each glass I use 1
lime, unpeeled. I cut the "tops" off, and each lemon in about 8 little pieces. They go in the bottom of the glass. Now, sugar. Add sugar, maybe half a tablespoon over the lime pieces. Add crushed ice, a nice layer on top of the sugar. Press a little with a mortar or some creative tool availabe ( I have used the back of a wooden spoon with excelent results...) Then, add PINGA (national drink, made of sugar cane). Try to find good quality PINGA (also known as CACHACA - second C sounds like S)....

Although my Brazilian friends would consider
me too snobish, I have to admit that I normally do caipirinhas with
vodka instead of pinga. My day after is a lot easier....

Again, the traditional way to do it is getting a second glass, exactly like the first, invert it on top of the first glass, invert the whole drink twice, very fast. It is not consider "traditional" to use a
cocktail shaker. Then, you hit the glass over the table, and there you have it: caipirinha, very authentic!

A tip: if you want to get drunk twice as fast, drink it from a straw.

The amounts of
sugar, pinga, ice, are a matter of taste, and they also depend on how acid your limes are. Play around with the ingredients, maybe while you are cooking a Brazilian menu!





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