Master The Classics: Caipirinha

[@juliaaano]

Leandro, I'm Brazilian and I've been making capirinhas for years. You nailed every detail. Well done!

[@gabrieltorres7872]

Juliano Boesel Mohr falou tudo.. o cara é bom 👏🏽👏🏽

[@yurigodoy93]

Eu normalmente quando faço caipirinhas eu costumo descascar o limão além de tirar o miolo. Eu acho que isso tira um pouco do amargor que a casca deixa. Mas sem dúvidas esse é um passo opcional, o mais importante que ele foi o primeiro gringo que eu vejo fazer é tirar o miolo.

[@NeonSonOfXenon]

I'm not Brazilian, but the caipirinha is my go to cocktail and this has been my favorite way to make the caipirinha. Glad to know that it is approved by Brazilians! Cheers from Quebec

[@6inbrazil]

everything except calling it rum, and should always be shaken not stirred. Cachaca is Cachaca and rum is rum. 😉

[@rafailnikolarakis7953]

It would be so nice to see Marius make a cocktail one day!

[@josesenna965]

Rafail Nikolarakis - He’s to busy cleaning them off

[@johnb3948]

Please no lol

[@raimundopereira7934]

Caipirinha was imported from the Portuguese island Madeira imigrantes that went to Brasil .the sugar cane was the most important industry in Madeira island .for his sugar . Called at the time the white gold.....caipirinha in Madeira was called Poncha made with lemon and sugar .today is added honey bee . And you can have in various flavos like Pitanga, tangerina,lemon,passion fruit and even Guaíba and many more.

[@karlinchina]

Here come a thousand Brazilians telling you you didn't do it right haha ;) Anyway, consider using demerara sugar. This will leave some sugar at the bottom, which we know you like in an Old Fashioned. Also maybe mention how important muddling the lime is (as opposed to just lime juice) because it releases the oil from the peel.

[@OMarcelo12]

to be fair, if you ask 100 brazilians how to make a caipirinha you'll get 100 different answers

[@treygon11]

by far no questions asked my favorite drink of all time.

[@le00n4rd00]

I´m Brazillian and I use 5x more sugar. We usually shake it. Excelent drink.

[@deniscdyck]

It needs enough sugar to precipitate at the bottom. Also, sugar goes on top of the lime not first. Best (does not mean correct) order is lime, sugar, mush it, add marvada (also known as cachaça) and alway, but always ice last.

[@MythicFool]

My local bar ran out of cachaça a number of months ago and haven't been able to get any from their supplier, so we've been forced to improvise and found that using mezcal or bacanora adds a whole new spin on a caiprinha. That super unique mesquite smoke on the agave blends really well with the sweet and lime.

[@Victor-kh5rh]

Caipiranha is in the daiquiri family. If you replace the cachaça with rum and shake it you have a classic daiquiri, if you replace it with pisco and add an egg white you have a pisco sour, if you replace it with vodka you have a caipiroska. It's such a simple cocktail that it replacing one ingredient or changing the preparation will go a long way. For example I like making cranberry caipirinhas with lemon (instead of lime) and shaken instead of stirred. Sure not the same drink but it's delicious and thats what cocktails are all about.

[@D1NOSAUR1A]

@@Victor-kh5rh I'm doing a version using a spiced rum at my bar currently. A totally different drink, but delicious.

[@Solairik]

Like a Brit with a lisp: “taking the pith”

[@zappaloui]

"are you taking the pith m8?" LOL

[@craigburkham]

Caipi-vodkas are also very popular in Brasíl for those who aren’t huge fans of cachaca. Same recipe just sub vodka, and you can also muddle in your favorite seasonal fruits if you like as well. Caipirinhas are very versatile

[@FoggyCottageDweller]

Thank you for learning to pronounce cachaça the right way! 😌 🙏

[@loghorizon45]

What I find interesting is that in Europe, or at least ing Germany, the preferred sugar is unrefined cane sugar, like Turbinado Sugar. This sugar isn't going to dissolve much, like the fine cane sugar used in the Americas, but I think the heterogeneity of using bigger grains with a little bit of molasses really adds to the experience of drinking a Caipirinha. ^^

[@lawrencespies8674]

The way I learned to make them... Half a lime, remove pith, then quarter and add to a 9oz rocks glass. cover with 2 barspoons of fine sugar and muddle. Fill glass with ice then top with Cachaca. Pour everything into a shaker(use the rocks glass and shaker) then shake vigorously until well chilled, then pour into the rocks glass. Thats how "Cachaca Dave" made them. I use Novo Fogo Chameleon Cachaca.

[@thomasbernecky2078]

How formal of you, I just buy a bag of limes, a jug of cachaça and head off to my favorite Brazilian BBQ. small Peanut Butter jars are best for making them at home.

[@williammcwhorter6405]

Excellent choice with the Leblon! That is precisely what is in my liquor cabinet because it comes the closest to what I was able to make from 100% fresh-pressed sugarcane juice fermented for ten days at 70 degrees (F) using Lalvin K1-V1118 yeast and distilled on a 22.5-liter stovetop still, making cuts that were slightly heady and deep into the tails, removing just a brief part of the tails where nasty fusel oils come over. This was when I lived in a part of the world where this was legal. Leblon also represents the category very well while still being affordable, and at least in my opinion is superior to many of the rhum agricoles with the French AOCs. Brazil does not strictly regulate the production of cachaça, so it is entirely unclear what proportion of any given cachaça's fermentable sugars came from fresh-pressed sugarcane juice as opposed to other sources. But I withhold judgement. It might be that the very best recipe doesn't follow purity standards. Thanks for an excellent video whose time had come.

[@johnedisto6741]

Pitu is better than Leblon.

[@williammcwhorter6405]

I respectfully but very firmly disagree.

[@johnedisto6741]

@@williammcwhorter6405 That's cool.

[@shessobusiness8980]

You sound so intelligent and I feel extremely ignorant regarding alcohol. 🤦‍♀️😂🤔

[@betosalatini]

Congrats, Leandro! You made a wonderful Caipirinha. I have just one tip: put the sugar over the lime. It will help to crush the fruit and melt into the juice. By the way, I’m Brazilian, too...

[@zacharynewcomb6382]

Fun drinking game, make the shown cocktail an extra time whenever "balanced" or "balance" is said in the cocktails video.

[@olgiba]

Nice to see a limão taiti on the table for once 😂😂 by the way great cocktail. A curious fact: in São Paulo is more likely to find this style ofcaipirinha. In Rio de Janeiro people usually make it with a shaker

[@edson.lazaro.realtor]

Quick Tip: A lot of people prefer to drink it with a straw in order to suck the sugar.

[@waynedexter]

The way you pronounced cholera made me giggle, just a smidge ☺️

[@athoslag]

As a Brazilian, I can just say that you nailed it perfectly. Well done!

[@purplealice]

Oh, this is one of my favorite drinks! It's best to let it stand for a minute or two after it's first mixed, so that the fragrance of the lime peel blends with everything. And, as a friend of mine told me when we were in a *rodizio*, "it's rocket fuel!" (And then we ate a whole lot of grilled meat, which went marvelously with the caipirinhas)

[@robdielemans9189]

After many iterations, I use a whole lemon, remove the pith and 1 quarter of the peel, sugar cane sugar, more muddling to express more of the oils in the skin, almost use everything to solve the sugar, and then 60ml of cachaça and ice.

[@FireFound]

You nailed the caipirinha! Shout out from Brazil! 💚💛

[@dannomite123]

A shaker and crushed ice does wonders...

[@WilUlrich]

Best channel on drinks!

[@adammozsolics7097]

One of my favourite drinks in the bar. It's better shaken as stirred, and I usally use brown sugar

[@JosephBHZ]

There are variants as well: Caipiroska made with vodka and Sakerinha made with sake, but the Caipirinha is still the most popular and tastier one

[@nurelkamash]

Last time in brazil i wanted to mess with the bartender and asked if he could make one with fernet branca. Turned out to be tasty drink

[@alcrocci]

Those actually suck! Caipirinha is made with cachaça. Period.

[@777-e1p]

Caiprissma with aged Rum

[@TheMDJ2000]

Cajurosca, made with vodka and cashew fruit, is excellent...

[@hikingjosh]

I had one of these at a fancy Brazilian meaty restaurant and it was delicious.

[@turntablesrockmyworld9315]

I just made first one a few minutes ago -I'm hooked!

[@airbear69]

He went in for the QUADRUPLE drink!

[@IMXVideoDesign]

One of my favourites... I like it with brown sugar 👍

[@mklinger23]

I've always made it with a shaker. I'm not brasilian, but all my brasilian friends told me to use a shaker.

[@tumamew]

haha what a coincidense! made plans to hang out tomorrow and prepare some caipinrinhas and you just uploaded this yesterday. well done!

[@m.c.fromnyc2187]

Very good video! I am not a bartender, but you could have removed the central pith from the lime after halving it, not after you cut the lime in four, as follows: You hold the half lime firmly in your palm and make a 45 degrees incision on both sides of the center pith, creating in the lime flesh a v-shaped groove, thus safely slicing out the stringy pith.. Also, I would go for coarsely crushed ice, rather than ice cubes.

[@jsfourdirections]

Always seen these made with crushed ice! Still glad you got around to making this video

[@Igorthebard]

Not really the most orthodox way, but I prefer to use double syrup instead of sugar. It evens the sweetness a bit more along all the cocktail IMO. Demerara also fits perfectly. The caipirinha is a very versatile drink, tbh, it's fun to just play it by ear and use other fruits or proportions, there's plenty of interesting combinations in brazilian bars

[@mateuscaldasso]

Everyone who makes caipirinha... has to taste jus't 3-4 times" to make sure it's allright" 😜😃😃😃

[@christianpien]

Ahh I can still remember sipping my caipirinha in Bali.

[@ronromano2483]

I used NOVO FOGO Cachaça and it was excellent 👌

[@b0ssbeerreviews83]

Caipiriñas, Margaritas and Mai Tais are the kinda drinks i Can have 6 or 7 without even thinkin. And then regret it the next day

[@danielkries6824]

Nothing like a good ole sippy-poo of the caipirinha

[@lejukebox]

Love the cocktail and love the Leblon, very fun to use in other cocktails. Excellent work guys!

[@Cleanandfresh]

Finally I can make one for my wife thank you so much

[@kla4600]

I tend to prefer it with aged/golden Cachaça. Cachaça is great---I really like the raw sugar cane flavors, over mere rum. I'd suggest a Cuba Libre with the rum swapped for Cachaça, too. (Even if the result isn't quite so Cuba.)

[@Lihaviiksi]

I've always made these with crushed ice :0

[@susangithira7610]

Me as well

[@amykruse6887]

I have a bottle of Leblon. Kinda forgot about it. Thanks for the reminder.

[@johnedisto6741]

If you slice your lime instead of quartering it you will get less bitter from the lime peel.

[@vlmauricio]

Nice job! Technique was superb and good choice for cachaça. In the fancy bars of São Paulo people have been doing caipirinha with simple syrup instead of solid sugar, which I like because it makes the cocktail balanced throughout the whole drinking. What proportion would you suggest?

[@ChicoAlencar1]

You need try with Ypióca!

[@azoresvarela]

Classic caipirinhas is made with 1 big lime, crushed ice and cane sugar! Try it

[@jheitor10]

Perfect. Enjoy Caipirinha with churrasco 🍖, feijoada (black beans) and girls in bikinis. Kkkk tears from Brazil 🇧🇷

[@rafazeppelin]

"Tears"?? Hehehe You meant "Cheers", am I right?

[@jheitor10]

Rafael Oliveira kkkk correct

[@BrickFilmsCinema]

Have you ever tried Vin Santo (the italian dessert wine)? I just bought a super nice bottle and I'm thinking it would be great in a cocktail, but I haven't seen any recipes that use it.

[@PeterJohns]

Specs!

[@Davila3333]

Im New I realy like you‘re videos, please dont stop ❤️👍🏽

[@devilhunterred]

Don't you shake a Caipirinhas?? To melt the sugar??

[@LkandaOficial]

I would put the lemon first and sugar second, so the sugar could get into the lemon more easily. Great video nontheless! Also, could you make a "Rabo de Galo"? (the brazilian drink that is literally the take on the words "Cock tail", made with cachaça as well).

[@BelovedNL]

That’s actually exactly the reason why you don’t put the sugar on top! (Also: it’s a lime, not a lemon)

[@mikeh996]

@@BelovedNL limone is what Latinos call limes

[@havokmusicinc]

limón is lemon, lima is lime

[@brunoroedel]

@@havokmusicinc in portuguese from Brazil Limão means Lime and Limão Siciliano means Lemon. Don't ask me why, it's the way the people speak.

[@BelovedNL]

Mike H and in Dutch citroen is lemon and limoen is lime, what’s your point? The thing on the cutting board in the video is a lime, regardless of how it’s called anywhere in the world.

[@blind7000]

Would this work for a pitcher cocktail if you didn't add the sugar to the the pitcher and instead spooned it into each glass, added the drink and gave it a quick stir? Thinking of poolside and bbq's, don't want to make each individually but don't want to lose the texture either.

[@SuperdupeHajdeBre]

Sweet!

[@unorthodoxromance254]

I need to score some ouro cachaça - and there are good brands - to make it a nice amber hue.

[@michaelp4034]

I usually top it off with 7up or Sprite.

[@ConScortis]

Hey Leandro, do Patreon subscribers get to see a glimpse of Marius? I'm not suggesting a full face pic, rather a shot of Marius's forehead like Wilson in Home Improvement?

[@TheEducatedBarfly]

Constantine Scortis oooh possibly

[@alcrocci]

Very well made! I would only keep the sugar a little less diluted and serve it with a straw, to feel the grains of sugar. Some interesting variations of caipirinha are: using demerara sugar, brown sugar or something we call "rapadura" instead of regular sugar; combining lime and lemon; using cashew instead of lime; and using golden cachaça (aged in barrels made out of Brazilian woods such as amburana and bálsamo), instead of the regular "branquinha" (the white one). Also, Leblon is a terrible, expensive and overrated cachaça, made to serve the international markets. Unfortunately, I believe that the better ones are not exported.

[@rafaelnardiiii]

alcrocci eu acho a Leblon excelente. Pq tu acha que é uma cachaça ruim?

[@danb4811]

I want one after hearing bourdain talk about them.

[@EPC93jr]

video stars at 1:15

[@chintanv4721]

U r good presenter.....

[@alvarocoelho4212]

hi

[@TheEducatedBarfly]

hey

[@brandonb3551]

Not a single person you shouted out at the beginning of the video, had a normal ass last name. That was ridiculous...

[@guilhermehauser9905]

Perfeito!!

[@hiken2252]

Leblon James

[@obigspritztkenobi487]

is leblon much different to the way cheaper cachaca 51?

[@williammcwhorter6405]

Yes, they are very different. Leblon is good on the rocks, but 51 should always be mixed if consumed at all. It goes surprisingly well with coke.

[@johnolmos8670]

So simple but seriously it’s the best rum drink I’ve ever had.The art of Cachaça is really what makes the drink

[@AwayFromTheShadow]

Maybe you've heard of it: in Germany people will hand you your version back. Someone started using cane sugar at the bottom and since it's always served with a straw here people really started enjoying having that little feeling of crushing up the sugar and having that. So nowadays you are obligated to make your caipirinha with a straw and cane sugar that people can chew on.

[@pattfoad]

Holy shit please make a hot buttered rum! I had them in Belfast and they said they made an angostura infused butter

[@waldemarcardoso5394]

Drink da minha terra que nunca fiz.

[@fayfayb06]

Made this with vodka just last night! I loved it but my hubby didn't like the lime. Maybe because I didn't remove the pith?

[@TheEducatedBarfly]

fayfayb06 the pith can create a little extra bitterness

[@toxiknao8826]

So a banana daquiri liquer? Technically o.o

[@cinnalion]

I was really trying to understand where "parewte" was and then hit me, it's paraty 😂😂, it's pronounced like paw! rra tchi

[@JWomack]

Leandrohhhhhhhhhhhhhh, my friend! This is timely as we are taking holiday end of this month and I'm quite sure I'll be filling my stainless growler with this for our beach days. Listen, I'm thinking of using organic sugar in the raw instead of white sugar, mainly to avoid the heavy pesticides and processing involved with white sugar. I think it may add a really nice caramel overtone to the drink as well. Of course, I will have to make simple syrup since the raw crystals are so large and won't dissolve easily, sooo: You think still a 1:1 for raw sugar simple syrup for this purpose? Cheers!

[@TheEducatedBarfly]

J Womack yeah cane sugar would be great if not impart a little extra flavor so go for it!

[@alexiskitsandonis7792]

Mandou bem. Só colocaria o limão e depois o açúcar. De resto beleza. Inclusive o limão Taiti. Parabéns

[@TheEducatedBarfly]

Putting sugar before lime will make the sugar dissolve more completely :)

[@DrivingWithJake]

Hmm, wonder if I could say this is keto friendly :P

[@kster809]

Maybe if you use a no sugar sweetener, but that would probably ruin it :(

[@FeelingShred]

Regarding Cachaça, rule of thumb is: the easier to find it is, the odds are it's not the "legit" real thing. Be careful with these cheap ones you find at supermarket shelves, they mix raw cleaning alcohol (industrial kind) with it to fill the bottle, it's not the whole thing made of pure unadulterated cachaça. Honestly, I don't even know if "boutique" brands will have the legit stuff. You will find the "real" cachaça from small farmers on the countryside, and these ones you can drink raw they taste good. For the ones aged in wood search "cachaça envelhecida madeira", these are the places which do the correct process for making them If you need any let me know, I have to figure out a way of exporting it or shipping it somehow. I know a guy who makes these, now with the cheap dollar we might consider exporting it, would be easier for us. One litre bottle goes for around 20 bucks. I will talk with him to see if there's the possibility of making small bottles for tasting samples, also cheaper to ship those. Reach out, let me know.

[@brunoroedel]

Caipirinha done perfectly. Cachaça Leblon sucks tho. Go for a Cachaça Pitu instead.

[@nacholopez7348]

Nega fulo my boy

[@brunoroedel]

@@nacholopez7348 Truth. Higher price point tho.

[@nacholopez7348]

@@brunoroedel I usually just take some home from work if I need It hrje

[@giorgiokrokalas6120]

Why the recipe isnt at the description ?

[@eldenctlhulhu7278]

Its basically a sour. 60 ml Cachaca, 1 bar spoon sugar, a full lime (btw, I'd go with a half of it, but its up to you)

[@TheEducatedBarfly]

fixed.

[@rodrigomartinho]

It is a shame we brazilians still aren't able to export quality cachaça. I took a look at some online spirits shops in Los Angeles, they all have the same very low quality bottles. It's incredible, but Leblon, the one used on this video, is terrible, and still probably the best available there.

[@777-e1p]

Rodrigo Martinho a chain of Latin American restaurant/cocktail bars in the UK (one of which I work at) has their own plantations in Brazil, and makes, bottles and exports their own cachaca, which is pretty good

[@rodrigomartinho]

@@777-e1p interesting, could you name some?

[@777-e1p]

Rodrigo Martinho it’s called Las Iguanas Magnifica Cachaca, Magnifica Cachaca aged and Magnifica cachaca reserva soleira

[@rodrigomartinho]

@@777-e1p Interesting, I didn't know Magnífica had this partnership with Las Iguanas. In their site they say it dates back to 2003. It's been some years since I last tried it. As far as I remember, they indeed make good quality cachaças.

[@777-e1p]

mindflashbr I believe it is owned by Las iguanas, or at least has been owned by them for many years now. The las iguanas branding is printed on the bottles and it says on multiple online sources that las iguanas own the plantations it comes from

[@Noahide9]

Limes Always go first!

[@miapdx503]

Sounds lovely, perfect for the summer. 😏🍸 Btw, cocktail starts at 2:55

[@kevinfager.]

Don’t start no pith, won’t be no pith.

[@gelovalley9852]

Hi! You can make a Rum martini , using Don Q, Ponce, Puerto Rico Rum..it's possible? Gracias!

[@miguelsantwine]

good job man,be my guest.

[@bballerryday]

My absolute favorite, although I prefer half a lime and a spring of mint

[@BelovedNL]

So.. you actually like mojitos?

[@bballerryday]

@@BelovedNL I prefer the flavor of cachaca over rum and mojitos have club soda unlike caipirinhas. Not sure if the cocktail I prefer is considered a mojito or caipirinha.

[@greglogan7706]

So basically a daiquiri... Yes? The biggest issue will be the nature of the spirit....

[@solla12]

Greg Logan no, is not a daiquiri . Real Chachaça as nothing to do with rum, is a completely different thing. caipirinha is made with cane sugar ( yellow) not current sugar , u should use crushed ice and use the shaker not the bar spoon . That’s the proper way to do the “Brazilian national drink “ . Muddle 1 lime in cubes with 2 bar spoons of cane sugar , ad 50 ml of cachaça ,crushed ice give it a quick shake and tell me if it’s a daiquiri

[@greglogan7706]

@@solla12 I am speaking in terms of essence- not minor technical differences. Does that make sense? As an example, is not Cachaca made from sugarcane just like rum is made from sugarcane?

[@solla12]

Greg Logan yes , but what you are saying is that diesel and gasoline are the same thing .

[@chrishansen9379]

The big difference I see, besides the choice of spirit and sugar vs simple syrup, is that a caipirinha is always muddled which gets some of the oil from the peel in the drink.

[@nibotkram7743]

Should Sound like “Collar-ah epidemic”

[@Magicspirit11]

Simple syrup is also an alternative.

[@lcfiba]

Magic Noooooo!

[@Magicspirit11]

@@lcfiba yeeeees. Try it.

[@lcfiba]

Magic C’mon! Where are you from man?

[@Magicspirit11]

@@lcfiba what does it matter. I tried it and I like it. You can control the sweetness much better.

[@lcfiba]

Magic Magic I am asking cause cant imagine a brazilian making caipirinha with syrup . It doesn’t make any sense to “control” The switne

[@RavensEagle]

Aaah reminds me of the old youtube anime meme kzbin.info/www/bejne/q56Ti5-plJyMbqc Funny to actually seeing the actual drink after so many years.

[@ytee1016]

Banana tasting, You have to be kidding, It doesn't even come close to tasting like a banana. This drink is far from being like Hot Toddy.

[@juancifuentes76]

Why not shake that drink

[@eliasbram3710]

well, you can. but by using the spoon you will create difference in the sugar concentration. that's going to make caipirinha sweeter as you drink. I particularly shake it with the lime and 2 doses of Nega fulo cachaça (unfortunately I afraid that brand is not available outside Brazil:/) Sorry for my bad English

[@BigBrothaAlmighty]

Video stars at 2:47 thank me later

[@pabloco3257]

Stired, not shaken 😨

[@ytee1016]

No disrespect, but please less talking and more action...💁

[@eldenctlhulhu7278]

One of my least favourites