Brazilian Passion Fruit Caipirinha Sour with Muddled Lime, Raw Sugar and Fresh Mint

Ingredients

• 2 oz cachaça (Brazilian sugarcane spirit)
• 1/2 lime, cut into 4 small wedges
• 2 tsp raw cane sugar (or demerara sugar)
• 2 oz fresh passion fruit pulp (about 2-3 ripe passion fruits, seeds strained out)
• 1/2 oz fresh lime juice
• Crushed ice
• Fresh mint sprig and halved passion fruit for garnish

Instructions

1. Place the lime wedges and raw sugar in a heavy rocks glass or an old-fashioned glass. Muddle vigorously — press and twist firmly, not gently. You want maximum lime oil from the peel and the juice from the flesh. The raw sugar acts as an abrasive to extract more flavor.
2. Cut 2-3 ripe passion fruits in half. Scoop the pulp into a small strainer and press to extract the juice, discarding the seeds. You need about 2 oz (4 tbsp) of vibrant yellow-orange passion fruit juice.
3. Add the passion fruit juice and fresh lime juice to the muddled lime glass.
4. Pour the cachaça directly over the mixture. Cachaça has a grassy, funky character that's distinctly different from rum — it's the soul of a caipirinha.
5. Fill the glass generously with crushed ice. Stir vigorously with a long spoon for 15-20 seconds to combine and chill.
6. Taste and adjust: if too tart, add 1/4 tsp more sugar and stir. If too sweet, squeeze in extra lime juice.
7. Garnish with a fresh mint sprig slapped against your palm first (to release the aroma), a halved passion fruit placed on the rim, and a lime wheel. Serve immediately — this is Brazil's most beloved cocktail and the passion fruit variation is a summer classic.