Caju and Brazil's signature cocktail the Caipirinha hail from Chef Mario's home state, Mina Gerais. Fresh, citrus-packed and just like the people there, very sexy indeed.

The principle ingredient in the signature Brazilian cocktail the Caipirinha is cachaça. Made of sugar cane and distilled in oak or indigenous wooden casks for one to twelve years, cachaça is the spirit of choice in Brazil. Two billion litres of the spirit are produced yearly in Brazil with 99% of it remaining in the country. Fans of the beverage believe it will one day rival the world’s finest whiskies and cognacs.

For Brazilians, a Caipirinha Cocktail is is the best way to start any party or meal. I agree whole heartedly (it's a close tie between this and my beloved Mojito!). I've heard the Caipirinha is making waves in Europe (German especially for some reason), it's been popular in North America for years (it was big in Miami when I lived there) and now it's made it's way to Canadian bars (finally!).

This recipe is courtesy of Mario Cassini and Caju Restaurant.

Caipirinha Cocktail

¾ of 1 lime, cut into small wedges

1 -2 oz of Cachaça

2 tsp sugar (adjust to taste)

Cracked ice

Method:

Place lime wedges and sugar in a mortar and using a wooden pestle squash the limes with the sugar to release their juice. Add cachaça and ice. Place in a shaker. Shake and serve with pao de queijo, pasteis or your favourite sultry party snack. Enjoy!

For other wonderful cocktail suggestions, click here to access Devy Stone's piece.

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