mix variations of the cocktail with vodka or sake and add strawberries, oranges or other fruits.

A true caipirinha — cachaça mixed with limes and ice — seems light but requires precision when mixing, said Rafaella Demelo, a Brazilian native and bartender at Bulla Gastrobar, a Spanish bar and restaurant in Coral Gables, Florida.

“It’s a very simple drink but it’s very hard to get it right. Not only do you have to know the amount of liquor to put in it but also the amount of limes to put in it, and the sugar as well,” she said.

Aside from proper amounts of cachaça and white sugar, half a lime should be cut into cubes, “because a caipirinha is not only about the juice of the limes, but also about the bitters, the skin of the limes,” Demelo said.

Shake the ingredients with ice and pour into a glass without straining.

“It has to be everything you used to make a caipirinha straight to the glass, otherwise you’re not going to have the lime, you’re not going to have the smell,” Demelo said.