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!).
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.
The copyright of the article Caipirinha Cocktail Recipe in Food Trends is owned by Mary Luz Mejia. Permission to republish Caipirinha Cocktail Recipe in print or online must be granted by the author in writing.
Comments
Jan 14, 2007 2:03 PM
Cindy McGlynn :
I've substituted vodka for cachaca in caipirinha with acceptable results. It doesn't have that mind blowing zzzzzzzzzzzing, but still tastes nice.
Anyone know how available cachaca is (or isn't) outside of Brazil?
Jan 14, 2007 5:29 PM
Mary Luz Mejia :
You've just discovered the Caipiroshka (or so it's often called at Caju and by some Brazilians). Here in Ontario- the LCBO often sells it - although they've been known to run out - Cachaca that is- so vodka and even white rum are excellent substitutions indeed. Go wild and have fun!
Jan 23, 2007 7:24 PM
Cindy McGlynn :
You know, I'm remembering something called "batida" that we used to drink on the beach in Brazil - I spent some time there as a teen.
As I recall, it was caipirinha, but mixed up with loads of little ice cubes in a big - and I mean BIG - thermos or jug and sipped on under the umbrella at the praia.
Any chance you can refresh my memory -- is batida simply a way of describing a "jug o' caipirinha?"
Anyone?
Jan 24, 2007 9:32 AM
Mary Luz Mejia :
Funny- in Spanish-speaking Latin America, a batida is like a shake or a smoothie. Was there ever any ice cream or milk in this version of the beverage (as there is in most batidas)? Otherwise-sounds like what the Aussies call "a traveller"- portable spiked punch etc... :-)
Jul 12, 2007 6:17 PM
Scousegit :
Apologies for the delay. I lived in Brazil for a couple of years, and certainly recall batidas, delicious and deadly! The word literally means a "shake".
I was told to make a coconut-flavoured "batida de côco" by mixing one tin of condensed milk (really), the same measure of cachaça, then coconut milk and crushed ice.
Delicious alternatives can be made by substituting maracujá (a bit like passion fruit) or cashew concentrate for the coconunt milk; I don't know if they're available in T.O., but I'm going to look!
Jul 12, 2007 7:11 PM
Scousegit :
When I lived in São Paulo and not infrequently ordered a caiprinha, waiters would always, but always ask, "With pinga (local name for cachaça) or vodka?" The two are interchangeable, though vodka is a bit yuppy. Rum I find too sweet.
Jul 12, 2007 7:29 PM
Mary Luz Mejia :
Sounds REALLY good. If you find one in the city- can u let me know? I'd love to give that a bash!
