Ingredients
- 1 quart water
- 1 quart sugar
- 6 limes, each cut into 8 wedges
- 3 cups crushed ice
- 2 cups cachaca liquor
Directions
In a saucepan over medium heat, stir together the water and sugar. Simmer until sugar has melted completely. Remove from heat and set aside to cool.
Wash the lime gently under water and dry. In a large pitcher, pour in the cooled sugar syrup, 5 lime wedges and muddle gently to crush the fruit but not release too much of the oils from the skin. Add ice and cachaca, and stir. Serve in a large glass garnished with a lime wedge.
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By dauwarter_7040070
Kansas City, MO
on October 07, 2009
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Michael,
I do respect your overall knowledge and skill, but you botched this one with a lot of misinformation.
Cachaca (pronounced kah-SHAW-sah isn't remotely Cuban, as has already been pointed out by others. Ropa Vieja isn't "old rags" in Spanish - it's "old clothes." And how many different ways can you find to pronounce "caipirinha?" This may not seem like a big deal to you, but it is to people who know and love this food. Also, it undermines your credibility, causing us to wonder what else you're getting wrong.
By tdavid23_1730522
Denver, CO
on July 19, 2006
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water - not in my caipirinha - no thanks! If you notice, most of the drinks Michael makes on the program contain very little liquor - this is barely more than way too sweet limeade.
By Chicoisa
Elk Grove, IL
on July 19, 2006
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I love how chefs decide what is a dish from a given country. As a cuban, (and I asked my wife, my mother and my mother in Law Never heard of this drink nor Cachaca. By the way, when you have a Cuban dish and it calls for hotsauce, chili or something of that ilk, trust me it is defenitely not Cuban. I did not try the recipe so I did not rate it and was forced to rate it so I gave it a neutral 3. It wouldn't have been fair.
Carlos, Crest Hill, IL
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