This refreshing Brazilian pineapple caipirinha recipe is made with pineapple infused cachaca, limes, sugar, crushed pineapple and ice.
A caipirinha is a well-known Brazilian cocktail made with sugar cane alcohol called cachaca (pronounced cachaza), limes, crushed iced and sugar. It is a drink that is simple and delicious, however for reasons I will never understand a lot of bars and restaurants tend to mess it up.Jump to Recipe
I’ve had crappy caipirinhas in a lot of places (from Ecuador to France), so I kind of gave up on them and decided they weren’t my kind of cocktail, until I had a real caipirinha on a beach in Brazil. That’s when I was shocked that I had missed out on something so easy to make and so good. I really don’t know how you could mess up making a caipirinha, fresh limes are definitely crucial and so is making them with cachaca.
Though there are versions made with vodka and called caipiroskas, as well as with other types of alcohol. Somehow all those drinks labeled caipirinhas that I had previously tasted were not even close to that strong and refreshing drink I had in Brazil.
The classic caipirinha is made just with cachaca, limes, sugar and crushed ice. There are also a lot of fruity caipirinhas where you can add crushed berries, passion fruit, mango, pineapple, or any fruit you like. A while ago I tasted an aperitif drink of vodka infused pineapple, it was perfect, the taste of the pineapple was so fresh, and it inspired me to infuse the cachaca with pineapple for a few days before I made these pineapple caipirinhas.
Cachaca is not as smooth as vodka, so the infused cachaca will have its distinct cachaca taste plus the flavor of the pineapple. Ideally the pineapple and cachaca should be left to infuse a few days, but you can also do it the same day if you need to. If you don’t have time to infuse the cachaca, you can just use regular cachaca. I also add freshly crushed pineapple to the drink, so it will have plenty of fresh pineapple flavor. I like to make 1-2 drinks at a time in a cocktail shaker, however for a large party it is easier to make them in a pitcher. Just make sure that the limes and sugar are muddled well before adding the cachaca, crushed pineapple and crushed ice.
For the infused cachaca:
- 1 bottle of cachaca
- 1 whole pineapple peeled and sliced
For the pineapple caipirinha – quantities are for 1 drink:
- 2 ounces of pineapple infused cachaca
- ½ lime – 1 lime depending on size, cut in halves or quarters, piths removed
- ~2 tablespoons freshly crushed pineapple
- 1 tablespoon sugar
- Crushed iced
- Lime slices
- Pineapple slices
- Sugar to garnish the rims optional
- To make the pineapple infused cachaca place the pineapple slices in a large container, pour the cachaca over the pineapple slices, close tightly and let it rest in a dark cool place for a few days – but no longer than a week. Remove the fruit and strain the alcohol when it’s ready.
- Use a muddler to crush and mix the limes and sugar in a cocktail shaker.
- Add the cachaca, crushed pineapple, stir well and serve immediately over crushed ice.
Tip: Don’t throw away the pineapple skins/core, use them to make this spiced pineapple chicha drink (can be served warm or cold).
This is amazing! Wanted to try making this for a party, but what is the minimum amount to time to let soak without giving up quality results?
Thank you, Laylita. Yours is my absolute favorite food blog and the one I refer all my friends to. I’ve learned a lot and gotten many compliments thanks to your gorgeous website!
Probably 3-4 days.
Looks great – just got a juicer as a wedding present so fancy trying this one!!!