title_body: Why do they use different recipe for making a Caipirinha in Brazil and in Germany / Europe?
upvoted_answer: The use of brown sugar in Europe must give the cachaça a taste of sugarcane. Industrially produced cachaça often doesn't have it. The problem is that brown sugar can be made of beta and it doesn't have taste of sigarcane either. And it dissolves slower than white sugar so the drink becomes sweet when it's almost finished.
  
  Source: German Wikipedia.