Muddle the lime wedges with the sugar cube. Add the rest of the ingredients, shake with ice, double strain into a double old fashioned glass, and fill with cracked ice. May need sugar/lime juice adjustment after a brief shake to taste.
A Caipirinha vacations in New Orleans, finds love.
A few Saturdays ago at Drink, a guest asked for a Caipirinha riff, and I decided to take it on a New Orleans adventure. The original impetus was how well cachaça and rhum agricoles work with Benedictine such as the cachaça Petition and the agricole Homere Punch, and then I rounded off things with Peychaud's and absinthe. Since their next order was doubling up on this creation, I decided to make it once I got home that night. For a name, I dubbed this one later the Casa Samba after the Brazilian Carnival held in New Orleans every year.