No offense taken. The superfine sugar is quite likely a better way to go, and I’ll be the first to admit laziness leading to my grabbing the syrup bottle. I do use 2:1 syrup to make sure it gets enough sweetener, but I’ll have to retry this with superfine.

Cheers!

BTW using some/enough Domaine de Canton Ginger Liqueur in your Caipirinha will get you a nice ginger profile, with no root pieces, and the burn is very gentle. You can drink this liqueur on the rocks, and it will knock off your socks!! Smooth, hints of honey and vanilla, great ginger taste and finish, with just a touch of warmth!!

Dood

Huh Take no offense, but please do not use simple syrup!!, quarter half a lime, place in 9 oz rocks glass, add 2 tsp of superfine sugar, muddle well, fill glass with ice, top with Cachaca, add contents of glass to shaker and shake real well, then pour back into rocks glass unstrained…that is the perfect Caipirinha!

(I don’t measure the cachaca when using a 9oz glass, seems to be the perfect size, anything bigger then I will measure)

I use Cachaca Fazenda Mae De Ouro, my fav…

And I make a Ginger Caipirinha with Domaine de Canton Ginger Liqueur! Great Stuff!! make it the same as a normal Caip, but add a splash or two of the Ginger Liqueur Yummy!

As for the muddler, it’s just epic. I feel as though I should carry it in a scabbard.

That sounds really good, if I ever get my hands on some Cachaca. And I covet your muddler.

One of my favorite caipirinha variations!
Looking forward to the round-up! I visited some of the post around for this MXMO and I have to say there is some pretty interesting stuff coming!
Cheers,
Tony

That looks absolutely delicious! I’ll have to give that a try tonight!

I propose we both bring our giant muddlers to New Orleans. No ingredient will be able to stand against our combined might!