Passion Fruit Caipirinha

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Passion Fruit Caipirinha ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Lime	0.5 piece	—	—	—
White SugarUse superfine/caster white sugar: three level 5 ml measuring spoons, 15 ml total. Difford’s defines each recipe barspoon as 5 ml; use metric measuring teaspoons, not variable household spoons.	3 teaspoon	—	—	—
Passion fruit	1 piece	—	—	—
Cachaça	60 ml	6 cl	2 oz	1 part

Garnish: No garnish

1. 01

   Pre-chill one compact clear highball, halve one ripe lime lengthwise, and cut one half into eight thin half-moon segments.

2. 02

   Place the lime segments in a robust mixing glass with three level 5 ml measuring spoons of superfine/caster white sugar (15 ml total) and muddle until the juice is extracted and sugar dissolves.

3. 03

   Halve one passion fruit, scoop all flesh and seeds into the muddled lime, and muddle briefly again.

4. 04

   Transfer the muddled fruit mixture to the chilled highball, pour in 60 ml freezer-cold unaged cachaça, and stir thoroughly.

5. 05

   Fill the glass with small cubes or cracked ice, stir briefly, and top with more ice to the proper level.

6. 06

   Serve immediately with the fruit and seeds in the drink and without a visible garnish or straw.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.