Caipirinha

CaipirinhaLabor Day has decide to turn up the heat here and I decided something need to be done (and hopefully in a way that would result in a post).  I to thinking about who does heat and holidays better than anyway and I immediately thought of Brazil, which in turn caused me to think our friend Karen who has spent more time there than was probably good for Brazil, but hey, it’s a big country.  She was the one who taught me how to make and pronounce the “National Drink of Brazil” (sorry, I am pretty sure you can’t write about it without saying that at least once.  I think there’s a governing board or something).  Anyway, this is one of those incredibly simple drinks that reminds you of the magic of a good cocktail.  At the core is Cachaça. It’s Brazil’s version of rum and is a bit like light rum meets clear tequila.   It definitely has a funkier more herbal note due to being made from sugarcane juice rather than molasses.  It’s also a different way of putting a drink together in that you muddle and shake but then don’t strain.

Caipirinha

  • 2 oz. Cachaça
  • 2 tsp. superfine sugar *
  • 1/2 lime, quartered

Muddle the lime chunks and sugar.  Add the Cachaça and ice.  Shake the cocktail and pour directly into a rocks glass.  A couple of small straws work well as a garnish.

This is one of those festive refreshing drinks that are really fun to make and to drink.  I think it’s definitely found a spot in our regular rotation.

Tim tim!

*Superfine sugar is made by running a cup or so of regular sugar through your food processor until it becomes much finer and easier to dissolve, say a minute-ish.

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