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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.

• Posted in  Culture, Drinking, Partying, Uncategorized
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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!

• Posted in  Drinking, Eating, Partying
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Saturday, January 26th, 2008

Partying Like a Local in… Costa Rica (Vol. 1)

Brendan

The Global Nomad

San Jose nightlife unfortunately has sometimes been associated with the seedier side of entertainment (prostitution is legal and closely regulated in Costa Rica).

This—for me at least—has created an uncomfortable situation where as a single male you no longer trust the motives of otherwise normal, friendly ticas (Costa Ricans) you might meet on a night on the town; I am sure the situation causes its own unique irritations for foreign women travellers as well. (If you are a male travelling alone and this is all news to you: beware! If an attractive young tica seems too friendly to be true there may be ulterior motives involved.)

An easy solution to this is to hang out where only other young ticos do. One of my favourite areas is a strip of bars close to the University, where the only other punters will be young university students out doing what students worldwide do best: drinking and having a good, cheap time. Go on a weekend during the school year and you’re guaranteed an endless selection of hopping venues with student friendly prices.

One important note—although most Costa Ricans have some English, and many are quite fluent, this is a great place to hone your Spanish ordering skills. It’s likely to be noisy, so know what you want, how to order it, and how much it costs before you get to the bar. No idea how much it’ll be? Choose a bill you know will be too much (say a 5000 colon bill; USD$20 at writing) and then count your change when you get it. Then you’ll know next time. And no, they don’t tip. Neither should you.

Take a taxi (or any bus from the stop in front of Chelles with San Pedro in the window), and get off at Parque San Pedro. Walk north on Jose Maria Munez and follow the thirsty looking students

• Posted in  Partying
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