Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Spirits >
Jul 3, 2006 09:31 PM


Does anyone have a good recipe for a Caprioska? We had Strawberry Caprioska's in Sicily last year and cannot seem to duplicate them.
Thank you

  1. Click to Upload a photo (10 MB limit)
  1. 2 tbsp sugar
    3 lemon segments

    Muddle (sp?)

    Hint of strawberry schnops
    11/2 oz of strawberry stoli

    Shake and serve.

    1. I lived in Italy for 5 years and the Caprioska was my favorite drink. You take strawberries, mint leaves and natural sugar...not brown sugar.... and grind them together with a pestal like object in the bottom of a glass, add crushed ice and pour vodka over the concoction with a splash of lime soda you will have the real deal! I have found that little mint is better than too much. Good luck!

      8 Replies
      1. re: shayna_connery

        A caipirinha is a Brazilian drink made with lime, cachaca (Brazilian Rum) and sugar. They change the fruit in the drink for various different tastes. A tangerine caiparinha is great. I make a jalipena caiparinha that's WOW! A caipiroshka is the same drink made with vodka instead of the cachaca. Always muddle with fresh fruit. The mint is getting you closer to the mojito, but I guess it's one way to go.

        2 ounces cachaça
        ½ oz simple syrup
        ¾ of a lime

        Jalipeno Caipirinha
        add ½ seeded pepper

        1. re: 2top

          Is cachaca considered a rum b/c it's made w/ sugar cane? Thanks.

          1. re: MMRuth

            I would say so. Rum is made from molasses or sugarcane juice fermented and distilled. The only difference maybe that cachaca doesn't have to be aged in barrels. But there is a new trend to that.

            see here:

            1. re: 2top

              Thanks - I'm pretty ignorant about spirits other than enjoying drinking (some of) them. I started drinking caipiroshka on a trip to Sao Paulo (where it seemed to me that the wives of the businessmen I was meeting drank those, rather than caipirinhas), but in NYC now often have a caipirinha at our favorite little Brazilian place.

              1. re: 2top

                Cachaca is a DOM.It isn't a rum, although many companies are marketing it as "Brazilian rum" here in the US to generate more sales.Wine and and Cognac are made from grapes, but that doesn't make wine a cognac, or vice-verse.

                A caipiroska is made with vodka, sugar, and strawberries(or other fruit).Simple syrup is never used in Brazil for caipirinhas, caipiroskas, caipirissimas,etc.

                Oh, and aged cachacas have been a trend for hundreds of years in Brazil, only the silver varieties and industrial gold products are available in the US.I just brought back some fine sippin' cachacas from Brazil on my recent trip to Rio and Sao Paulo.We only have around 8 brands or so here in the US out of close to 4,000 brands made in Brazil.

                1. re: streetgourmetla

                  Just in response to that last post: Here in the US the TTB (formerly the Bureau of Alcohol Tobacco and Firearms) classifies all spirits made from a sugar cane base as rum. Myself and other people in the cachaca business would rather it be classified as just cachaca because it is a very different spirit when compared to most traditional rums. It's not a marketing pitch that most brands are labeled Brazilian Rum, it's the law here. As far as brands of cachaca here in the USA there are quite a few now, by my count 25-30 excellent brands. For sipping cachaca you there are a bunch from my friend Olie that you can read about on his website here:

                  Now regarding the Caipiroska versus the Caipirinha, both are excellent drinks; muddle lime, superfine sugar then add the spirit, shake or stir. Personally I prefer the flavor that cachaca gives to the drink. Best thing is to do a side by side comparison and see what strikes your fancy.

                  1. re: Cachaca_Dave

                    What is it classified as in Brazil?A rum?When was that law established, perhaps before cachaca arrived to the states?My question is:Is it a Rum because pre-cachaca US law says so, or because it's a rum?The producer of Mae de Ouro had this to say:


                    As cachaca begins to pour into the US I have a feeling this inadequate labeling will get sorted out.I thought it was a pitch due to lack of cachaca education among the retailers here in LA.So, be bold and call it what the Brazilians call it:Cachaca, aguardente, pinga, etc., but don't call it a rum! Hey breaking TTB law feels good!!Cachaca!

                    In Los Angeles, there are not 25 brands available and according to the Beleza Pura website their products are only in Spago.Probably just the Beleza Pura for caipirinhas.The most stock I've come across out here is about 8 brands and they have been the same at many locations, all of the caipirinha grade.It seems more are available in New York or the San Franciso Bay Area.

                    At home I have Vale Verde, Germana, Velho Antonio,Isaura and Maria da Cruz to name a few I've brought back from Brazil over the past years.

                    1. re: streetgourmetla

                      Of course cachaca is just classified as cachaca in Brazil. In the US the TTB classifies spirits by Class and Type. For example brandy is a class, Cognac and Pisco are types of brandy. If Brazil wants cachaca to be recognized as a type of rum they have to place some regulations on cachaca production that the US will accept. For example, limiting the type of cane used for cachaca, limiting the distillation process to either column or pot still, setting minimum aging or resting periods for the distilled product, and perhaps even setting a geographical area for production that does not encompass the entire country. Unfortunately with so many variations in how cachaca is made it may be some time before we officially see cachaca as a Type of rum here in the US

                      When I wrote the press release that you are referring to I made the error of saying that the TTB recognized Mae De Ouro as a Distinct Spirit Specialty (reads as "US approves cacahca as a Type) they corrected me and the proper terminology for what Mae De Ouro was classified as is a Distilled Spirit Specialty. It was an honest mistake and I'm very thankful they did not fine my company for it. I have always found the TTB to be helpful and friendly, and they do a very good job protecting consumers from marketing / alcoholic products that cross the line. Even though cacahca is not recognized as a Type here, you can rest assured that all cachaca in the USA is 100% a product of Brazil.

        2. In spite of my proximity to Brazil here in Bolivia, there are very few cachaças available. Nonetheless, the caiparihna is my favorite beverage these days. (With the occasional caipiroska.) As an alternative to sugar, I've had great success with a natural sweetener called stevia. It's sold in most markets here, though relatively rare in the States. Just use it sparingly as it's pretty potent. Enjoy a twist on this delicious beverage by substituting sake for the cachaça. No kidding... try it sometime!