The Caipirinha, a simple mixture of muddled lime, sugar, and cachaça, lends itself to infinite variation. Different fruits or syrups are often added to it. A German friend tells me that the Hot Caipi — a Caipirinha made with hot water instead of ice — is popular in the winter there. At Metrovino we give the drink a Pacific Northwest twist, finishing it with a hoppy Oregon ale.
Ezra from The New School came up with the idea of making a Caipirinha with beer. We tried out several variations, but I decided I like this simple one the best. It’s a basic Caipirinha topped off with about an ounce of IPA. The beer adds a lightly bitter backbone and some length to the cocktail, making it a perfect summer patio drink.
2 oz cachaça
1/2 lime, cut into quarters
1 tablespoon sugar
1 oz IPA
Muddle the sugar and lime, add the cachaça, and shake with ice. Dump everything into a rocks glass, top with the IPA, and give it a gentle stir before serving.
For the cachaça we of course use my favorite Novo Fogo Silver; our beer is Ninkasi Total Domination IPA. The flavors work wonderfully together.
[Thanks to Brenda from Food Shed for the excellent photo.]
Crystal Caipirinha and Cleared for Departure