Caipirinha

Avua cachaça mades an awesome Caipirinha cocktail, the native drink of Brazil. Though old recipes don't require lime hulls be poured into the glass, they do use them in the shaker with the sugar and spirit. The point, I think, is to make use of the bitterness of the lime zests and add chunky pulp to the drink. 

Originally, this cocktail would be built in the glass because bar tools would have been hard to come by in Brazillian cafes. Once the drink evolved to being shaken, the lime hulls would be shaken but caught by the strainer so that the drink could be served on fresh ice. But the revival of this cocktail and it's migration to the U.S. has meant that drinkers expect to see the lime hulls in the drink and bartenders still insist on shaking the cocktail to encourage the sugar to dissolve. 

• 2 oz. cachaça (Avua used)
• 1 lime juiced and its hulls
• 1 tbsp. sugar

Juice a lime and add the juice and leftover halves to the shaker. Add sugar, cachaça and ice and shake. Pour into a double Old Fashioned glass.