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Ginger Caipirinhas


Spice up the classic from Brazil -- made with the spirit cachaca, which is derived from sugarcane -- by muddling fresh ginger along with the lime.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Marcus Nilsson


  • 24 1/4-inch-thick slices peeled fresh ginger
  • 3/4 to 1 1/2 cups sugar
  • 12 limes, quartered, plus thin wedges for serving
  • 1 bottle (750 ml) cachaca


  1. Place 2 ginger slices and 1 to 2 tablespoons sugar in each of 12 tumblers. Use a muddler to mash ginger. Add a quartered lime to each; crush with muddler. Fill glasses with coarsely crushed ice, add a scant 1/4 cup cachaca to each, and stir well. Squeeze lime wedges into glasses and serve.

Cook's Notes

To make coarsely crushed ice, pulse small batches of ice cubes a few times in a food processor.

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