PlanetEye

Friday, May 2nd, 2008

Caipirinhas and Cachaça, vol. 2

Brendan

The Global Nomad

Like cane liquor around the world, Brazil’s cachaça comes in all strengths and qualities, depending on the goals and skill of the distiller.

In my extensive research I have identified three main varieties:

1) Fine crafted, barrel-aged to a mellow smoothness. A pleasure to drink, high-grade cachaça comes in beautiful bottles and packaging, and each has its own unique character like a single malt scotch or high-grade tequila. Drink neat. This was the kind my house guest and his drunk friends quaffed back one night without realising they couldn’t just nip down to the liquor store to replace the bottle.

2) Nice, drinkable and reasonably smooth. Your everyday cachaça (if that’s your style). Typically these are best mixed, especially in a Caipirinha. (see earlier post)

3) OH GOD IT BURNS!! Best saved as a backup fuel for running the engine of your fishing boat, or say, removing unwanted skin.

I recommend either 1 or 2. Oh, and for the record, although they are similar, rum is made from sugar cane molasses, whereas cachaça is made from pure sugar cane juice, among other subtle differences.

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Sunday, April 20th, 2008

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!

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