The Caipirinha (pronounced (kai-purr-REEN-yah) Brazilian Cocktail brings me back to making an entry in the Swindon in 50 Drinks series. It’s been a while.
I enjoyed one of these last night at Recanto on Commerical Road in Swindon. They are simple and delicious. Far too many cocktails are gin-based for my liking – I can’t bear the stuff. And I’m also not keen on what I refer to as ‘stickies’ – Dramubuie (tastes like cough mixture. Ditto Southern Comfort), Grand Marnier etc. So something rum based is much more to my taste.*
What is it then?
Defined as a ‘Muddled’ drink, the Caipirinha is a Brazilian cocktail, of SĂ£o Paulo origin made with cachaça, sugar, lime, and ice. The drink is prepared by mixing the fruit and the sugar together, then adding the liquor. The alcohol in the drink is something called Cachaça.
*Note though that Cachaça isn’t rum exactly. This somewhat old article from The Smithsonian explains that, like rum, cachaça (pronounced kÉ™-ˈshä-sÉ™) comes from the sugarcane plant.
The Brazilian government (and cachaça aficionados) define the spirit as a liquor distilled from fermented sugarcane juice that contains between 38 and 54 percent alcohol by volume. Distillers can choose to sweeten the liquor by adding sugar, but only in amounts less than 6 grams per litre. Any more than that, and they have to start labelling it ‘sweetened cachaça.’
To be considered ‘aged cachaça,’ at least 50 per cent of the liquor must be aged for a year or more. Most cachaça is clear, but sometimes distillers add a caramel color to darken it.
Vive le difference!
According to Vinatis what we need to know is that cachaça is THE typical and exclusive Brazilian drink. It’s a product of sugar cane cultivation imported by Portuguese colonists back in the 16th C.
The term cachaça boasts protection by Brazilian legislation with its production limited to Brazil. Whereas Rum, on the other hand, emerged in the early 17th century in the British Caribbean colonies. It is a more refined product that undergoes more transformation than cachaça.
Rum is made with a cooking stock from sugar cane, while cachaça is made from fresh cane juice.
The invention of the Caipirinha Brazilian Cocktail
Although integral to Brazilian culture, the history of this drink is unclear. There are stories dating it to the 19th century when those living on sugarcane plantations enjoyed it. But then another account exists claiming it evolved from a medicinal tonic comprising cachaça, green lemon, honey, and garlic used during the Spanish flu epidemic of the early 20th century.
Whatever its origins it’s for sure a refreshing drink that doesn’t require about 20 million ingredients. In fact all you need to concoct a Caipirinha is:
- 1/2 medium lime, plus lime wheel for garnish
- 1 1/2 to 2 1/2 teaspoons superfine sugar, to taste
- 2 ounces​ cachaça
Follow this link to the Spruce Eats for instructions on making it.
SaĂºde!
Also enjoyed at Recanto
Top tip: should you ask for hot sauce be careful! As you can see I sent bish, bash, bosh with the stuff over my food. Oh BOY! Whata mistaka to makea!
