Caipirinha
cachaça, sugar and lime
The most famous Brazilian batida and the form that achieved world fame, existed, in practice, by 1856, near Rio, but not by name until the 1950s
Caipirinha
Cut half a lime into four pieces and add them to an empty double rocks glass.
Add 1–2 bar spoons sugar.
Muddle to express the juice and oils and dissolve the sugar.
Add 2 oz cachaça.
Fill with cracked or crushed ice.
Stir briefly.
Oxford Companion to Spirits and Cocktails, p. 123–4; barware icons courtesy of Haus Alpenz