Known as the national cocktail of Brazil, the Caipirinha is a simple mix of muddled limes, sugar, ice, and cachaça, a rumlike Brazilian sugarcane spirit. Tossing the limes in sugar and grilling them first makes them extra juicy and easy to muddle, plus adds a toasty caramel flavor. Since this refreshing drink requires no shaking or straining, it’s the ideal cocktail to make outdoors by the grill or campfire.
What to buy: Cachaça, a sugarcane-derived spirit with a 500-year history, can be found at most well-stocked liquor stores.
Heat a grill pan or outdoor grill to medium-high (about 375°F to 425°F).
Place the limes and 2 tablespoons of the sugar in a medium bowl and toss to evenly coat. Place the limes on the grill, reserving the bowl (no need to wash it). Grill the fruit uncovered, turning it occasionally, until it’s slightly charred and softened, about 3 to 4 minutes.
Return the limes to the reserved bowl and let them cool for at least 15 minutes. Meanwhile, place 4 cocktail glasses in the freezer to chill.
Divide the grilled lime pieces among the chilled glasses, add 1 1/2 teaspoons of the remaining sugar to each glass, and muddle gently. Add 2 ounces of the cachaça to each glass and stir to combine. Top each glass with ice and stir to combine. Serve immediately.