If you loved it or not, depends on how it was prepared. Hopefully, you loved it and are looking to replicate it at home. In that case, I’ve got you covered with a traditional caipirinha recipe that would please even the snobbiest caipirinha purist! The liqueur is still produced by double distillation of 13 different carefully selected aromatic seeds, herbs and spices.

During the maceration, the secret recipe of 13 spices, plants and aromatic seeds is blended with alcohol of agricultural origin.Since caipirinhas are made with such few ingredients, it is important that you choose the best ones available. Until he died at the age of 89, on 15th June 2005, José Carranca Redondo could be found in Quinta do Meiral on a daily basis and actively participated in the wide range of activities of the company.

His work has been featured in several magazines, and he recently wrote the cover story for Bar Business. With his active participation in the United States Bartenders Guild, New York Chapter (USBGNY) he has spent the past four years developing and solidifying relationships in the industry, affording him the opportunity to work with many of the most respected names in the business. After being bottled, the liqueur is distributed to Portugal, and to all foreign markets which make up about 25% of the sales. It is made from a double distillation of seeds and herbs, including mint, cinnamon, cardamom and lavender, from all over the world, including former Portuguese colonies of Brazil, Sri Lanka, and India. Meanwhile, a law forbidding the claim of medical properties for liqueurs came into force, the alcoholic beverages were no longer qualified as medicinal. The young man from the North took this opportunity and started producing the nectars independently, with the same craftsman’s processes, in a small factory.Muddle just enough to release the lime juices. Don’t worry if the limes are not completely macerated! You don’t want to risk ending up with a bitter caipirinha! LIMES –Choose Persian limes over Key limes. They are larger and juicier, and therefore will yield more juice per fruit. Calculate 1 1/2 to 2 limes per drink. Take each quarter, one at a time, and hold it upright by the skin side. Then, slice down through the pith (that white, spongy section at the center), removing and discarding it. (Photo 4) However, even though it is made with only 4 ingredients and without any fancy equipment, they can be quite unpleasant if not prepared the right way.

Redondo understood the importance of advertising so he launched the first Portuguese advertising campaign using billboards. Here’s how I make caipirinha. As always, you will find the printable (and more complete) version of the recipe at the end of this post! Step 1: Prepare the limes Touch – Give them a little squeeze. They should be firm but feel plump when gently squeezed. If they don’t give in to your touch, they are under-ripe. If they are too soft, they are too ripe.Aroma – Smell the limes. A ripe lime will smell, well, lime-y! The ones that are not ripe will not have a strong smell. However, if your experience was not the best, please don’t run for the hills! Give my recipe a try. I would love the chance to change your mind! 😉 What is Caipirinha? That goes for your limes! They have to be very juicy, or they won’t produce much liquid when muddled and your caipirinha will be just a sweet shot of cachaça!