How to make a Classic Caipirinha | TWO DIFFERENT WAYS !

[@lucasribeiro8475]

As a Brazilian bartender I can go firm: the first way is the classic way we do it at home. The second way is almost exactly the same recipe I use in the bar I work.

[@Lui_Fern]

Hahaha is it really? Que bom que você faz do mesmo jeito. Acho muito mas suave.

[@martinakmecova8375]

And second option has less alcohol of course means cheaper version

[@ashur4605]

@@martinakmecova8375 To be fair, Cachaça is not really a tasteful spirit, so using less alcohol means you have to add less sugar to actually make this drink good for people who do not live in Brazil

[@Whuditlooklike]

"As a Brazilian bartender I can go firm" LOL. I know what you were trying to say (it's 'confirm' btw) but that was unintentionally quite funny.

[@rafaelhpalomino]

As a Brazilian, I do the first version of it here at home. You're the first person I found in KZbin that explained it correctly. Thanks for that!

[@Lui_Fern]

Awesome man! Im happy you enjoyed it and that I spoke about it the correct way. I wanted to make sure I was as clear as possible with it. Muito Obrigado! 😁

[@HannaNazine]

Exactly! I’m Brazilian too and I’m introducing my husband to it tonight and I’ve been looking around on KZbin to find a good technique and this was hands-down the best video I found. I’m going to have to get some simple syrup to try your version, it sounds awesome. Muito obrigada, Lui!

[@COYOTEMAN18]

As a Brazilian American, I appreciate learning how to make this classic drink!

[@Lui_Fern]

Fico feliz de ler isso 😁😁🙏

[@elizabethbosch6352]

You pronounce Caipirinha and Cachaca perfectly. I bet you are Brazilian. Love your video! Obrigado!

[@Lui_Fern]

Yeah i am Brazilian! 😁🇧🇷

[@b0ssbeerreviews83]

I was at a Brazilian place in CDMX recently and ordered a Caipirinha con Maracuya and Pao De Queijo. Perfect

[@Lui_Fern]

Now that's a perfect meal there haha

[@aavazquez4]

I love caipirinha! The first time I had it was at Fogo de Chao a Brazilian steakhouse. When quarantine first happened, restaurants were offering specials where you take home almost like a chicken bucket type of thing with the bottle and lots of limes and a sugar container and you make it at home. I had completely forgotten about this drink!

[@Lui_Fern]

Fogo de Chao is a great restaurant! One that I look up to a lot with my own Restaurant haha. And yes!! Caipirinha's are the best! My absolute favorite cocktail! Such a delicious classic drink!

[@tiffanyduda6879]

Great job, Lui! Very informative and never apologize for being "extra"! Those little differences make ALL the difference!!

[@Lui_Fern]

Thank you! I think so too! 😁 Im glad you enjoyed it!

[@jonpirovsky]

I usually do it the first way and then pour everything into the shaker to aerate it a little bit more. Works like a charm!

[@xccoaster]

This was exactly what I was curious about! I just came back from Brazil and noticed that not all of them were created equal. Some definitely used spoons of raw sugar and I could feel the grainy bits of sugar and was very cachaca forward. Others were much smoother and are what I imagine your bar version is like. I still can't believe its entirely spirit, the tall ones definitely had a habit of kicking tail.

[@nicktheflybradley]

Hi Lui, The day I bought a bottle of Cachaca, I made the Caipirinha. I used Steve the Bartender's app for the recipe. Very nice indeed and my wife remembered having one on a Portsmouth to Bilbao crossing we did twice some 10 - 15 years ago. I will be making it again several times. It is not difficult, very nice, and the only use I know so far for the bottle. Nick from York

[@Lui_Fern]

Oh good! Yeah steve's app is great and caipirinhas are incredible! But there are many many cachaça cocktail recipes! I have a few videos on them as well on my channel! 😁 Check out the one called 3 Awesome cachaça cocktails you can make. There are many others on my channel too! One of my specialties haha

[@nicolaslubrano1218]

The first version is the one I love

[@Lui_Fern]

It's a classic for sure! 😁 Especially if you use a great Cachaça!

[@EvilTwinShell]

I use a teaspoon “superfine sugar” instead of a cube in my bar. It incorporates smoother than a sugar cube.

[@Lui_Fern]

Superfine sugar is def the way to go. Much easier to incorporate

[@BrandonHanners]

Some buddies of mine introduced me to caipirinha a few years ago and it's one of my favorite summer drinks. I'll be making it similar to your way soon because some of my folk these days don't do spirit forward cocktails

[@henssome1921]

2nd version is so good. Thank you very much for tip. Can´t wait for summer :))

[@Lui_Fern]

You're welcome 😊Happy you enjoyed it

[@greglee1585]

Thanks for your recommendation! I’ll definitely be trying this in the near future

[@Lui_Fern]

Yes! Please do and let me know what you think!

[@Rippee42]

Nice! Thanks for sharing

[@Lui_Fern]

Thanks for watching! 😁🙌

[@rabiesinfectedcattle]

Just stopped by Labredas for the first time and got a caipirinha from your team. Perfection!

[@Lui_Fern]

Awesome man! I hope you had a good time 😁🙏🏼

[@sachasiani]

Loved the tips. My recipe is in between these two. Idk if I like or if I am just used to the sugar crystals in the bottom. For me it is part of the drink. I might try yours though.

[@TylerMurdock-w6h]

No way the first one is sweet enough with only one sugar cube, but I’m sure they were both delicious. Using brown sugar is a nice twist that I prefer.

[@venkyap]

I love both versions.

[@Hemlock2323]

Love the Caipirinha. I've always done it the first way but the next one I make I'll try the second way to save time.

[@Lui_Fern]

Yeah give it a shot and let me know what you think!

[@GabrielVitor-kq6uj]

Greetings from Brazil! I actually like doing the second way more too, and I also always use some zest on mine too... actually I use lime and orange zest for a lot of stuff really. It wont be a caipirinha, but try doing it with passion fruit. It's also delicious. It all balances out perfectly too.

[@jamesshirley9791]

Thanks for the demonstration, I’ll definitely be making caipirinha this weekend. I’ll be using your method for this cocktail.👍🏽

[@Lui_Fern]

Let me know what you think of you do 😁🙏

[@Glorygloryutd]

Great video Lui! I'm going to need to go buy some cachaça to try and make this.

[@Lui_Fern]

Thank you! 🙏 I appreciate you! Yes you absolutely should! 😁😁

[@francaniilista]

Hey Lui, last week I tried it the tradicional way with an addition of a half oz of Limoncello, it tasted awesome.

[@Lui_Fern]

OoOooOo that sounds like a fun little twist!

[@PhillipSilva80]

Man i love the way you explained this brother! Thanks for the info!

[@Lui_Fern]

Thank you friend! So happy you enjoyed this one! It's probably my favorite video I've ever made. And I'm happy you got some good i do from it.

[@notgabriel]

Nice Lui, awesome video, can't wait to see what you do next

[@Lui_Fern]

Thank you my friend! I am excited for the next couple videos!

[@NevertahnProduction]

Cachaca really needs to be used more. I feel that there should be more instances where it should almost substitute in other cocktails so people can understand its effects. Its one of the most fresh tasting spirits in the world, but I can see that its kind of fallen into obscurity, only seen in more popular 'fitting' cocktails like this one. Its almost like the cavaquinho being an instrument thats really only used in choro, samba, and mpb, but just like cachaca, it should be given more of a chance to do so much more.

[@Lui_Fern]

ABSOLUTELY!!! This is exactly what I try to do with my bar program at my restaurant. There are so many incredible uses for cachaça and more and more people need to be using it! I'm so happy to hear that you agree with that.

[@Ben-zn8pe]

Love how tactfully you put forward your interpretation, much respect 👌👍 I’m gonna give your version a shot as I’m struggling to get the first version correct.

[@Lui_Fern]

Thank you friend! I'm glad you enjoyed it and please do let me know if you do try the version i shared!

[@soulfultaste]

i like both ways but i would say it is essential on the modern recipe to have limes in the glass

[@Lui_Fern]

Agreed because if not it kinda doesn't count as a Caipirinha hahaha

[@TheRichie213]

I just made both versions. I like yours better!

[@Lui_Fern]

Woo! Thank you 😁🙏 happy to hear it

[@miksologia]

I finally got to make my first caipirinhas ever and I made both with the recipes from this video. I used Cachaca 51 as it's the only light cachaca I have (together with Novo Fogo Chameleon). The traditional version I hated. Way too boozy for me. The modern version: oh what a delight! What a year this has been. So far I've had my first ever daiquiri and caipirinha this year and I still have 3 weeks paid vacation left 🤩

[@Lui_Fern]

Woooooooo! So happy to hear that 😁😁🙏 happy you gave them both a shot.

[@GreedyBoy666]

You won a suscription, just discovered the second versions and ffs that looks good! Thanks for that

[@Lui_Fern]

Yes!! I love reading that!! 😁😁I'm glad you enjoyed the second method and I am so pumped you subscribed! Please let me know if you have any suggestions or any ideas for videos you'd like to see made! I'm always open to ideas! 😁

[@GreedyBoy666]

@@Lui_Fern maybe around the daiquiri or same idea but with different alcohol with the topics lime and sugar ;)

[@Lui_Fern]

@@GreedyBoy666 hmm okay! I'll see what I can do haha 😁

[@IsThisTheKrustyCrab]

Just getting into craft bartending and this was a really well put together video!

[@Lui_Fern]

Thank you my friend!! That makes me so happy to read! I have a lot of other videos on south and latin American spirits and cocktails that I am quite proud of as well!

[@lukassvitek1432]

I love the sugar crystals tho

[@Lui_Fern]

They are quite delicious! 😁😁

[@kevvv13]

I first tasted this drink in some random bar in the neighborhood of Trastevere in Rome,Italy. It was amazing! No bar here in NY/CT knows how to do smh 🙃

[@Lui_Fern]

Come to MA i promise I'll make you some that are amazing.

[@DGA2000]

Learning so much from your channel. Informative, entertaining and smart. Thank you. I will be heading your way later on this year. I'll probably stop in and say hello while having one (or maybe more) of your Caipirinha(s). Wishing you nothing but the best...

[@Lui_Fern]

Thank you so much my friend! I'm so happy to hear that you're getting a lot out of my channel! That makes me so happy. It would be my pleasure to host you at my bar!

[@invictusfidelis]

Even though I like the muddled original...your second mix was spot on, great tasting and consistent. I can make a large batch and just shake and serve. Ty for the mix buddy!

[@Lui_Fern]

Oh awesome man! I'm glad you enjoyed it and got something out of it! That's exactly how I feel about it. Very consistent hahaha so pumped you tried it!! 😁😁

[@akatosh2795]

Took your advice haha, two questions. One, about the sugar - how would you think a demerara sugar syrup would play with this? Second, any recommendation on whether to use cachaca, prata, or ouro Cachaça if I am truly looking for that margarita substitute for agave allergies?

[@Lui_Fern]

In a Caipirinha I'm sure it'll taste fine to use demerara. And i always use Unaged Cachaça for Caipirinhas.

[@dave213]

Lui - am I correct in that the cachaça you’re using from Ypióca in this video is the Prata Reserva Especial and not the Oura Reserva Especial? And is the one you’re using your preferred cachaça?

[@Lui_Fern]

Hey Dave yes it is the Ypióca prata. And it is not my preferred brand but it was the only one I could find at the time when I recorded this video. I now use Novo Fogo (which is my preferred brand) and also Germana makes some really good stuff as well.

[@dave213]

And with the Novo Fogo, do you prefer one over the other for a caipirinha (Silver, Chameleon, Barrel Aged)?

[@bud-da-cherry-picker]

There was also twice as much liquor in the first one and the second way is only faster if you’re a bartender. First you need to make the simple syrup and squeeze limes. Even if you have those things ready. It didn’t look much faster at all. You still muddled the limes which is the most time consuming part and added zest on top. The only reason it’s faster is because when busy you can skip steps. Shake it up throw two limes in the bottom and don’t zest.

[@CoachGarcia]

I can only find pitu or lebon which one do you suggest between these 2 (Quebec) I always wanted to try this cocktail

[@Lui_Fern]

Leblon over pitu always. Pitu is harsh and industrial

[@AveiroDan]

Great technique, I can only find PITU and 51 cachaca in my area. I think they come out pretty good. :)

[@drawingablankesq]

Massachusetts huh? I grew up around new bedford and wareham. Where is your restaurant located?

[@Lui_Fern]

Oh wow! My restaurant is in Marlborough, MA so about an hour or so north of New Bedford. Somewhat near Worcester

[@turntablesrockmyworld9315]

Only 1/2 lime? I use a whole lime (cut into 4 pieces) per drink. How much lime is typically used in Brazil?

[@Lui_Fern]

Depends on the bartender but usually about half a lime.

[@walquirya]

One whole lime

[@jonlau7937]

Hey Lui! cant believe it took me this long to try, but finally made the "2nd" version. and damn, what a winner! I normally like it spirit forward and "harsher" but i can see this one being way more palatable for my friends (and less labor intensive!). Thanks for the video and cheers! 🍻

[@Lui_Fern]

Love it!! Yes that was the goal from the beginning. It's the version i still sell at my bar and it's by far our best selling cocktail.

[@tiny420rick]

Wouldn't four quarters be one lime?

[@ctgarberable]

Hi Lui, what is the name of the cachaça that you are using for the traditional recipe? I want to try to find it here in Virginia.

[@Lui_Fern]

I used Ypióca silver in this video but I would highly recommend trying to find Novo Fogo Silver. It's much better!

[@JadeVVe]

Is it just me, I just like how he says cachaça. If I got the premix (Easy Drinks Maracujá), can I still use the same measurements for the 2nd version? I got 51 as my cachaça at the supermarket in Sao Paulo.

[@kevvv13]

Where is your restaurant located?

[@Lui_Fern]

Marlborough MA!

[@Lui_Fern]

Which of the two methods do you think is best?

[@carrieriurino]

Man ppl love my capirinha and is a mix of both of the tecniques, ofc you need cut the limes in a special way, taking of the top and bottom of the skin, and the white part in the middle, then smash it with sugar, and then shake it with lots of ice and some cachaca. I use twice the limes you use, so the flavour of limes is more present and the alcohol literally vanishes in the tastebuds.

[@justinmalone8640]

I didn’t really care for the original, I think too much of the lime peel flavor was carrying over for me. The 2nd recipe is on point! That’s how I’m making them from here on.

[@Lui_Fern]

Yes exactly! That's exactly how I feel about that.

[@MatheusFernandesDamasio]

Niceee 😍🤤🤤🤤

[@Lui_Fern]

Thank you! 😊😊

[@401Kicks]

Hey Lui I made the modern one but why does my cup only fill half way up with the measurement you provided? Am I doing something wrong ? Lol

[@habibishapur]

Are you pouring the ice from the tin into the glass? Is it enough ice? How big is your glass? Are you adding the lime wedges? All of this will affect how high in the glass the drink will sit

[@jimklemens5018]

How is the second way faster?

[@grimdude101]

What's the name if the restaurant I live in mass also never have been able to find fortaleza and it's been bugging me that you can where you're at maybe the south shore I dunno

[@Lui_Fern]

My bars in Marlborough MA. It's called Labaredas Brazilian BBQ & Bar

[@miksologia]

I would think the lime zest on top wouldn't feel too nice in the mouth?

[@chikaivan]

If I seen it well, there’s about half less of the spirit in the second, modern version? That fact alone does seem like it’s going to be a different drink in quite a few ways, doesn’t it?

[@Lui_Fern]

Yes it is! And that's why I displayed both ways of making it. I tend to lean towards the more balanced 2nd version because it's not overly boozy. It's more well balanced.

[@chikaivan]

@@Lui_Fern cool, thanks for the reply. Will try both. :) Keep up with the good work.

[@braziikid]

Just subscribed and trying this out today bro 🔥 🔥

[@Lui_Fern]

Yes!!! Love it! Let me know what you think 😁

[@spacegirlegyptianloverseat6405]

Going to be bartending a lovely party to celebrate Portugal 🇵🇹 I would love to make it both ways but for the party think I am going to go with #1! Thank you so much for this video.

[@schorschgaggo372]

Im also not bullshitting you my friend, but you can never touch the ice, the top of the glass or the lime with ur bare hands, like never ever, no matter wich cocktail. Drinks looking good and they have a nice color👌

[@Lui_Fern]

Thank you my friend! I appreciate your feedback and contributions 😁

[@ProVideR77cal]

what if you muddle the lime and sugar directly into the shaker and add ice and 60ml of cashasa afterwards. shake and done! do you agree?

[@Lui_Fern]

Possibly! That's a great idea as well. My only reservation is that "Half a Lime Muddled" doesn't give you a consistent amount of Lime Juice. So every time you make it it may be slightly different but out of both of my methods and the one you mentioned i think yours would be the closest to the original while also being very consistent even if it isn't 100%

[@camielcoenen419]

Hi Lui, Thank you for this cool video! As you were saying in another video, you also have a passionfruit/mango twist on the caipirinha in your restaurant. Would you be able to share this recipe with me? Cheers!!

[@Lui_Fern]

Hi there Camiel! Thank you so much for the kind words. And definitely! So it's the same recipe as the 2nd on in his video, but with 0.5 oz of either Mango or Passion Fruit syrup added. To make the Passion Fruit Syrup I do a ratio of 2:1 Thawed Passion Fruit Pulp and Sugar And for the Mango syrup, peel and cut mangos and then juice them in a. Vegetable/fruit juicer. And do the same 2:1 ratio of Mango Juice to Sugar. I used a blender to combine the syrups

[@camielcoenen419]

@@Lui_Fern Thank you Thank you Thank you! Yesterday I made a few Brasil 66’s as a tryout for the restaurant. It is going on the menu for sure!

[@patrickweisback5835]

Some use half a lime, some a whole lime - boy there seems like a million recipes for this! I like this one but usually just guzzle the cachacha

[@Lui_Fern]

Hahahahaha yes tons of different ways to make it. And i don't blame you. If it's a good cachaça it can certainly be drank straight

[@ericdanthon2]

3 ounces of cachaça? Wow. Novo Fogo is like 31 dollars a bottle here.

[@Lui_Fern]

Worth every penny IMO

[@devadasn]

Can I make this with honey instead of sugar?

[@Themrmatheusc]

you can, but you shouldn't. It won't taste as good Use honey only when you have the flu.

[@to.kanali]

How many ml s???

[@theoriginalchefboyoboy6025]

#3 - summertime cheater's caipirinha: cachaça with Simply Limeade, especially when you're in a hurry... but really you want to muddle the sugar and the lime to get the coarse sugar to rub out that lime oil from the peel. you can use "bar fine" sugar as it dissolves more completely when shaking. want it less bitter? strain after shaking. want it less strong? after straining add some cold water back to the cup, shake again, strain again, and LOTS of ice.

[@SP-kz7vo]

Glad someone was able to show the original recipe. Using shaker is a blasphemy.

[@TheExerticus]

BRASIL EU TE AMO

[@Lui_Fern]

😁😁😂😂 Brasil Sil Sil Sil Sil

[@OverJam52]

Is the modern recipe that much different from a Daiquiri? Not meaning to offend anyone but they seem real close.

[@brianross9753]

It seems like the first one is out of balance not because of the method but just the fact that you made it out of balance. An extra sugar cube and 1 oz less of cachaca probably would have done the trick. Or up the lime to a whole lime, add 3 sugar cubes, and the 3 oz of cachaca.

[@Lui_Fern]

Sure, but then it would be extra sugar fried just to make up for the cachaça. I don't really want to add 3 sugar cubes to a cocktail ever lol.

[@samuelriosfernandes3039]

Vc é brasileiro?

[@Lui_Fern]

Sim! Sou brasileiro sim 😁

[@zacgvids]

i would prefer the traditional way!!!

[@Lui_Fern]

Alot of people would.

[@leisaann]

I prefer the second way 😂

[@Lui_Fern]

Oh good!! Haha glad you like it that way as well! 😁🙌

As a Brazilian from Sao p I love this drink better than anything else PUTOS

[@Lui_Fern]

Kkkkkkkkkk 😁😂😂 adorei!

[@brianross9753]

The lack of balance in the first method has nothing to do with the method. It’s the fact that you made it unbalanced. You used 3 oz of cachaca with only 1 tsp of sugar. Upping the sugar you 1.5 or 2 tsp of sugar (or 1 tbsp to 4 tsp for a full lime) and dialing down the cachaca to 2 oz to 2.5 oz would achieve the balance you’re looking for.

[@sebastianbottger8317]

Four lime quarters? That's not half of a lime..

[@Lui_Fern]

I'm sorry, what do you means it's not half a lime? It's half a lime cut into quarters.

[@FlavioPedroni]

🙄

[@sailspl]

Second way seems way longer than first, i don’t get the time argument

[@Lui_Fern]

When you're making more than 1 of them the 2nd method is much faster.

[@6inbrazil]

good video but... lol there's only one "real" way to make a caipirinha and that's the first way you did it but must be shaken and not stirred! 😉 Sorry but i'm a Caipirinha snob haha.

[@homerbugadogrower]

The beat cocktail is COROTE 🤣

[@stuartbooth1949]

Ugh - the "modern" way really rips-off the drinker. For the same price, you now get 1.5 ounces of spirit, where you previously got 3 ounces.

[@Lui_Fern]

It's also incredibly unbalanced even if i adjust the alcohol content to match both. Making the modern way 3 oz of cachaça and 1.5 oz of both lime juice and simple. It was just to fill the glass

[@My44Name]

8 minutes of video of which 50% is unnecessary. I lost interest.

[@stevepoirier5344]

So 1/2 the alcohol and twice the sugar… No thank you

[@esmerilemela1]

I can tell this little dude never been to Brazil

[@Lui_Fern]

I was literally born there ....