Session-able Caipirinha
The Caipirinha is often considered the national cocktail of Brazil. Made with Cachaça, a sugar cane-based spirit, and limes muddled in raw sugar, it’s served over ice—great on a hot, humid day. I was inspired to make a version of this delightful drink with a Session IPA instead of the spirit. When blended with muddled lime, the citrus assault from the hops creates a very refreshing beer cocktail.
Makes: 4 beer cocktails
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2014 | Issue #91
Ingredients
- 2 each limes, ripe
- 4 tablespoon sugar preferably unrefined or sugar in the raw, but organic sugar will work
- 24 ounce Session IPA, Pale Ale, IPA or DIPA such as Firestone Walker Easy Jack Session IPA or Firestone Walker Pale 31
Servings: guest
Units:
Instructions
- Cut the limes into eighths.
- Place 3 – 4 pieces into each of the four rocks glasses. Add a tablespoon of sugar to each glass and using a muddler, smash and grind the sugar into the limes, releasing their juice and citrus oils.
- Add a splash of a citrus-forward Session IPA, Pale Ale, IPA or Double IPA and stir slightly.
- Finally, add a scoop of crushed ice and top off each glass with the remaining beer, about 6 ounces total per glass. Serve immediately.
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