As cheesesteak is the unofficial food of Philly, or margaritas the drink of a certain Key off Florida, this cocktail is the patron saint of posh lubricated Brazil. I was thrilled to find it stateside recently with fresh variations on this classic quencher.
Caipirinha (KYE-puh-reen-ah) is made from cachaca, sugar and a whole lotta limes. I first encountered it in hotel bar in Sao Paolo this summer, a Casablanca moment if there ever was one. The bartender scooped sugar into the bottom of a low ball, pulverized ripe limes on top of it, tumbled cubes on top and finished it off with a staggering pour of cachaca, a cousin on rum made from sugar cane in Brazil. One drink was enough to put a golden bossa nova glaze over the rest of the afternoon.
Chow has a recipe for the classic here. But new variations include other crushed fresh fruits including raspberries, pineapple and watermelon. My personal favorite is the strawberry with basil which has a garden fresh taste with of sweet fruit and gentle herb. A blackberry agave variation though could be next on the list.
8-17-2007 @4:39PM Collin said... Definitely a favorite ever since I had one on a beach in Costa Rica.
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8-17-2007 @4:42PM Jessica said... kai-peer-EEN-ya
'nh' in portuguese makes the same sound as 'ñ' in Spanish. Not too tricky.
Also, very yes delicious. Akin to a mojito without mint.
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8-17-2007 @5:11PM Jenna said... A particular favorite variation I had in Sao Paulo was made with muddled strawberries and Sake.
I'd forgotten about this. I need to start experimenting with the sugar + muddled fruit + liquor theme. Some great stuff might fall out!
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8-17-2007 @7:11PM Jizzle said... Fun travelling facts... Costa Rican versions are usually made with the locally made guaro instead of cachaca, and I've heard them called caipininas. The version made with sake are often called caipisake.
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8-17-2007 @7:57PM MJ said... However you say it, sounds delicious! Cheers~
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8-18-2007 @3:38AM Kevin at TasteTV said... I cannot get enough of them when I'm in Rio
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8-18-2007 @1:48AM Silver_Potato said... I would often have a Caipirinha at the Churrascaria with my friends Caique and Churuto.
Try pronouncing that Kara.
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8-18-2007 @2:42AM pbpmom3 said... Another fruit that is native to Brazil is the ACAI berry. The ACAI berry has been touted the #1 superfood in the world by Dr. Perricone. It has a tremendously high antioxidant value and has helped my family and friends with so many health issues it is amazing. Learn more: http://www.mymonavie.com/richardfamily
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8-18-2007 @9:06AM Angela said... Now the mojito is so yesterday!
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8-18-2007 @12:27PM Dr. Electro said... This is another one of those cocktails that make me wish I could still have a tipsy sip on occasion. Damn those doctors for wanting me to love forever with no alcohol!
I will just have to rely on posts like yours to give me an impression of the libation. Incidentally, your description was delicious.
:)
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8-20-2007 @8:12PM Dr. Electro said... hee-hee (blush) I put love where I meant live as in live forever.
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8-18-2007 @5:17PM Muffin said... Dr. Electro- I like your typo better than your correction. *smile*
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8-19-2007 @12:56AM Marisa McClellan said... I got my first introduction to the caipirinha this summer, when a friend suggested we add them to our summer drinks episode of the cooking podcast I make. We made them and they were terrific, definitely a new warm-weather favorite.
Oh, and welcome to the Slashfood team!
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8-20-2007 @8:03AM CAR said... Yum! This is my favorite drink by far- perfect for these hot August days...
works quite well with plain old Bacardi rum if you can't get your hands on the fancy stuff
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8-20-2007 @1:18AM Kilo Mike said... Caipirinhas have a numbering system associated with them.
1 - drink one and you get a serious afternoon glow
2 - drink two and you get a glorious afternoon slosh
3 - drink three and you get a slushily noonious aftergloss
4 - I don't remmeber four.
5 - Five I remember as the time of the morning that I find myself praying to St John of the Swirling Waters after I go past three Caipirinhas.
For "Serious" Caipirinhas in an even more serious Churrascuria, Agora, in Irvine, CA, just across the 405 Fwy from SNA (John Wayne Airport), is about the best I've found outside of Porto Allegre or Sao Paulo. The staff are mostly members of the owner's family and associated family friends both from Brazil and the States. Service is excellent, the food top notch, and the Caipirinhas lethally tasty.
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8-20-2007 @10:43AM jsmylie said... THIS was the one cocktail I found in California worth writing about! Even cachaca itself was interesting and new. Thanks for reminding me!
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8-20-2007 @10:01PM Lydia said... The chef and world traveler Jonathan Bourdain recently introduced them on the Travel Channel, when he visited Rio. He had about three different varieties. I'm dying to try one myself; thanks for the recipes.
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