newyorker said:try them with Key limes--lots more squeezing, but they are fantastic.
For those of you who've never tried this drink--you cut limes into quarters or even 1/8ths and juice them, but they stay in the glass. Muddle the juice and the limes with superfine sugar, add two jiggers of cachaca, mix well, add crushed ice and enjoy. Great with fish for dinner or any Brazilian or other spicy Latin American food too.
Well, I decided to try out the caparhina (sp?) after several years of not having one. I pulled out the bottle of Pirassunanunga (a type of cachaca that is fondly known as "Pinga" in Brazil) that I received as a gift from Brazil several years ago. I followed your recipe and it was so delicious -- I don't know how I let so many years go by without having this fine tasty drink again. It was truly so delicious -- the fresh crushed limes certainly made the drink. Thanks for the reminder and recipe! So simple, so good. And absolutely perfect for a sunset at the beach. I think we now have a new tradition when we go to the beach...
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