Brazil’s most popular cocktail is quickly becoming one of mine, too. My first Caipirinha Cocktail (pronounced kai-pee-reen-ya) was at a book club meeting (don’t I have fun friends????). Lime was muddled with raw sugar (or a sugar syrup), then Cachaça (a Brazilian rum) and crushed ice were added to produce a cool, refreshing, yet potent beverage. The literal translation is “little countryside drink.”
Cachaça (ka-shah-suh) is made from the fermented juice of sugar cane vs. the molasses of ordinary rum. You can use sugar syrup or raw sugar for muddling the limes, and there is a debate as to whether to serve with crushed ice or ice cubes. The flavors are quite similar to a Daiquiri, but with a rustic appearance due to the pulverized lime pieces in the bottom of the glass. These babies are potent…and can really pack a punch. Make certain they are well stirred, so each cocktail has enough sugar. And as the crushed ice melts, the sips become sweeter and smoother. I am certain these Caipirinha cocktails will be a hit at our annual neighborhood 4th of July gathering. Our “little countryside” will be our backyard where the grill will be smoking, mosquitoes will be buzzing and fireflies glowing. Lots of laughter…and maybe even a few fireworks. Next I need to figure out my dessert menu…
- 2 ounces Cachaça
- Half a lime, cut in quarters
- 2 teaspoons raw sugar or ½ ounce simple syrup
- Crushed ice
- Place lime pieces in bottom of a high ball glass. Muddle the limes by pressing and twisting with a muddler.
- Add Cachaça and crushed ice and stir. Garnish with a lime slice if desired.