Stephen Palahach’s Caipirinha

Stephen Palahach | Los Angeles

For bartender Stephen Palahach, “It’s best not to overthink the preparation, as the Caipirinha is truly a drink anyone can make.” He suggests using an unaged cachaça for a traditional take on the drink, or a barrel-aged expression from Novo Fogo, Yaguara or Avuá for something a little richer.


Serving: 1

  • 2 ounces artisanal cachaça, preferably Novo Fogo, Yaguara or Avuá
  • 1 thin-skinned lime
  • 2 teaspoons unrefined cane sugar

  1. Slice the lime in half from end to end, cutting out the white, pithy core from each segment.
  2. Slice the lime into quarters.
  3. Gently muddle the wedges with the sugar in a rocks glass until sugar begins to dissolve.
  4. Add the cachaça and 3 to 4 ice cubes.
  5. Pour the contents into a cocktail shaker and shake until chilled, then pour the contents back into the rocks glass, or stir in the rocks glass until frosty. (see Editor's Note)
Editor's Note

According to Palahach, "Caipirinhas may be stirred in the glass that they’re served in or briefly shaken and dumped back into the glass—it’s all a matter of preference. A stirred Caipirinha will come across as rustic and boozy, while a shaken Caipirinha will be icy and refreshing. "

Tagged: cachaca