Cachaça is the third most consumed spirit in the world by volume, and the national spirit of Brazil. If you want to try cachaça, we think you’ll find the best at Las Iguanas.

Take one lime, cut the tips of the top and tail off and then cut the lime into eight chunks. Add the lime pieces to a glass tumbler (use a thick, strong glass). Add three bar spoons (or teaspoons) of caster sugar over the top of the lime.

Using a muddler or round ended rolling pin, crush the sugar and lime together. As you push the muddler down into the lime, twist it as well so that the abrasive texture of the sugar can cut into the skin of the lime and release the oil. Add a little crushed ice (so that the glass is half filled) and then add 50ml of cachaça. Take a bar spoon and fold the ice, lime, sugar and cachaça into each other, and add more crushed ice so that it sits proud above the drink. Why the Telegraph loves Caipirinha...

All you need is:

• 50ml Cachaça
• 1 fresh lime
• 3tsp caster sugar
• Crushed ice

Located just 200 miles from where we distil our cachaça, the Ipanema Estate specialises in coffee cultivation from seed to cup and has been awarded the auspicious Cup of Excellence.

Ipanema have been certified by the Rainforest Alliance since 2003 and are committed to their pioneering Social and Environmental Preservation programmes which benefit their employees and the local community. We support their ethos are pleased to play a small part in their continued success, whilst bring you a great cup of Brazilian coffee. Visit Ipanema Coffee