The best-known origins are from Sao Paulo in 1918, suggesting it was originally based on a medicine for Spanish flu involving garlic and honey. For the creation of the caipirinha, these elements were removed and sugar added to reduce the sharpness of the lime.
How to make a Caipirinha?
1. Muddle the lime and sugar in the base of a robust glass until the sugar is almost dissolved.
2. Half fill the glass with crushed ice and add 1 measure of cachaça and stir.
3. Repeat this process and finish with a mound of crushed ice on top.
Measures are multiples of 25ml
1 = 25 ml, 2 = 50ml, 3 = 75ml 1/2 = 12.5ml, 1/4 = 6.25ml