Every bar in Brazil has their own version of the caipirinha that blends cachaça, fresh fruit and sugar. We like to stick to a classic with lime and lemon but we also put our own twist on the cocktail, using rapadura from the region around the Santo Antonio Ranch. The raw sugar is a tradition in Brazil and using it helps keep the terroir of the ranch in the cocktail.
- 2 ounces Nossa Cachaça
- 1 lime
- 1/2 lemon
- 2 tbsp crumbled rapadura or panela sugar (substitute with 1 tbsp demerara sugar or 2 tsp white sugar if needed)
Add sugar to the bottom of a rocks glass. Slice the ends off the lime and lemon and cut into wedges. Cut each wedge in half width-wise, if desired. Arrange in the glass with peels facing up. Using a cocktail muddler, gently press down on the citrus four to six times while twisting. Use just enough force to extract the oils from the peels and expel some but not all of the juice. Fill glass with ice and pour cachaça over top. Stir with a bar spoon and serve with a straw.