Drinks Cocktails Cachaça Cocktails Pomegranate Caipirinhas Be the first to rate & review! Pok Pok's sweet-tart take on Brazil's caipirinha adds pomegranate juice to the usual mix of muddled limes, sugar and cachaça (the Latin sugarcane spirit). "Sugarcane grows in Thailand, too," says chef Andy Ricker, explaining why he serves the cocktail at his Thai restaurant. "Wherever you go, you're sure to find someone making moonshine out of sugarcane or rice." Plus: What is cachaça? By Andy Ricker Andy Ricker Andy Ricker is a James Beard Award-winning chef and founder of the acclaimed Pok Pok restaurants. He has co-authored three best-selling cookbooks on the food of Thailand. Andy is credited with introducing northern Thai street food to the U.S. general public and expanding the lexicon of Thai cuisine in America. Food & Wine's Editorial Guidelines Updated on June 17, 2021 Save Rate PRINT Share Close Photo: © Cedric Angeles Total Time: 10 mins Yield: 8 drinks Cook Mode (Keep screen awake) Ingredients 3 limes, cut into 8 wedges each 1/2 cup granulated sugar 2 cups unsweetened pomegranate juice 2 cups cachaça Ice, for serving Directions In a pitcher, muddle the lime wedges with the granulated sugar. Pour in the pomegranate juice and cachaça and stir to dissolve the sugar. Fill 8 rocks glasses with ice. Pour in the caipirinha and serve immediately. Originally appeared: June 2009 Rate It Print