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The ultimate caipirinha recipes

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Want the perfect caipirinha to complement Brazil’s moment in the spotlight? Try these three recipes courtesy of Brazilian chef Thiago Castanho whose book Brazilian Food is out now…

To make these three recipes it’s time to invest in some cachaça which is an alcoholic beverage made in Brazil and distilled from local sugarcane - in other words, an all-Brazilian specialty. Enjoy!

Cashew fruit caipirinha

  • 1 cashew fruit, peeled and cubed
  • 2tbsp caster sugar
  • 8 ice cubes, crushed if you prefer 6ml cachaça

1. Put the cashew fruit and sugar in a cocktail shaker and crush with a pestle. Add the ice and cachaça and mix well to combine.

2. Serve in a small, clear glass tumbler.

Classical caipirinha

  • 1 lime, sliced
  • 2 tbps caster sugar
  • 4 - 8 ice cubes, crushed if you prefer
  • 60 ml cachaça

1. Put the line and sugar in a big glass or cocktail shaker and crush with a pestle. Add the ice and cachaça and mix well to combine.

2. Serve in a small, clear glass tumbler.

Jaboticaba caipirinha

  • 15 jaboticabas
  • 2 tbsp caster sugar
  • 4 – 8 ice cubes, crushed if you prefer
  • 60 ml cachaça

1. Put the jaboticabas and sugar in a cocktail shaker and crush with a pestle. Add the ice and cachaça and shake well to combine.

2. Serve in a small, clear glass tumbler.

Brazilian Food by Thiago Castanho, published by Mitchell Beazley, £30 (octopusbooks.co.uk). Lead image photography: Rogério Voltan, Bruno Regis & Luciana Bianchi, Other photos: Rex Features

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