PlanetEye
Travel Beyond Words
December 7, 2007
Caipirinhas and Cachaça, vol. 1
- Brendan
- The Global Nomad
Most countries have their own favourite classic cocktail—you know, the kind you’re likely to get offered at every turn. In Peru it’s a Pisco sour. In Cuba it’s the mojito. Probably the closest thing us Canadians have is the Bloody Caesar. (for those non Canadians out there, it’s a Bloody Mary with Clamato instead of tomato juice).
In the case of Brazil, it’s the ubiquitous Caipirinha. (kahee-pee-REE-nya) It seems that as soon as they’re stamped your passport you are offered one. Then another every 23 minutes after.
Like the original Cuban daiquiri, the caipirinha is the quintessential local drink for an (originally) sugar-based economy: sugar (grown locally), cachaca, made form sugar, and lime, grown down the road. That’s it.
The result is that caipirinhas are 1) pretty darned cheap, and 2) pretty friggin strong. Brazilians have a notoriously heavy pouring hand when it comes to the bottle, so if you plan to partake, make sure you don’t have any complex tasks to accomplish. Like breathing. Oh and stay away from heavy machinery.
So with no further ado, I bring you the real Brazilian Caipirinha:
2 ½ oz. (at least) cachaça
1 lime, cut into quarters, then crosswise
1-2 tablespoons sugar, depending on your taste
Instructions:
1) Put lime and sugar into a tall glass (or coconut, or whatever). Mash together with a wooden pestle (great souvenir BTW) or similar object.
2) Add cachaça, equal in amount to the lime juice.
3) Add ice and stir, or better yet, cover and shake.
Variations on the theme include Caipiroska – with vodka instead of Cachaça—plus any number of fruits instead of lime. Good luck!
Tags: Brazil, Caipirinha