Cachaça is a fresh cane juice spirit made in over 500 distilleries in Brazil. The caipirinha is named after “caipras,” rural folks from the countryside— a nod to the drink’s rural origins, as it was originally consumed by cane cutters and other farm workers. A simple blend of cachaça, sugar, and lime, the basic caipirinha recipe is easy to execute at home as it was conceived before complicated cocktails and bars became a “thing.” Mixing one requires no special tools or equipment, just a glass and a spoon. With that in mind, while some bartenders like to shake their caipirinhas, I don’t recommend doing so. I find that shaking tends to bruise the lime skins and release their bitter oils into the drink. Meanwhile, the cocktail becomes over-diluted, which is of particular concern when using lower-ABV bottlings that can clock in at around 40% or less.

Much like the classic daiquiri, which is also based on a sugarcane spirit (rum), sugar, and lime, the caipirinha welcomes tinkering and variation through the use of additional flavors and fruits. If you’re game for some experimentation, I suggest incorporating a tropical fruit such as passion fruit, mango, or coconut. (Juices, purées, or fresh muddled fruit all work well.) Blending in heavy cream or milk, piña-colada style, will result in another classic, the batida, which roughly translates to "crash." But if you prefer to keep it simple, that’s great too; think of the Caiprihna as a sort of home-grown old fashioned; all that’s required to enjoy one are the ingredients themselves—and the desire to enjoy a simple, refreshing drink.