"caipirinha" news and stories

It is dark, overcast and foggy here in Philly today and so it's no wonder that this image of bright, fresh, dewy kumquats caught my eye. Taken by Lelonopo, if you head over to her blog, Lelo in Nopo, you can see a fun little gif she put together of how her face looks as she eats said kumquat. She's also posted a recipe for a Kumquat Ginger Caipirinha. Yum!

If you have food pictures you'd like to see featured here (especially bright photos that help me chase away the reality of February weather), come on down and join us at the Slashfood Flickr group.

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One of the most refreshing tropical drinks in my book is Brazil's national cocktail, the caipirinha, made from cachaça, fresh lime juice and sugar. I don't know about you, but whenever I've tasted the white spirit distilled from freshly pressed sugarcane I was always disappointed to find that it scarcely resembled a premium rum. Not that anyone said that cachaça was supposed to resemble a small-batch rum, but I always had my hopes. God knows a premium rum is a beautiful thing.

So I was quite intrigued to learn from our sister blog, Luxist, about the launch of Cabana Cachaça, a double-distilled premium cachaça. The makers of this small-batch cachaça say it has a citrus nose and a smooth, round finish. What sets it apart from other cachaças is that is double-distilled in pot stills as opposed to column stills.

Apparently the 2006 San Francisco World Spirits Competition thinks its pretty good. Cabana Cachaça took a silver medal there. I've a feeling that once I taste I'll be having it straight up instead of mixed.

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