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Jul 26, 2017
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SERVING SAINT LOUIS SINCE 1999
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Drink This Weekend Edition: Caipirinhas, 2 ways

Friday, July 31st, 2015

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I believe no home bar is complete without Brazil’s national spirit, cachaça. Unlike most rums made with molasses, cachaça is made with young sugar cane juice for an earthier, sour funkiness that is unmistakable. These flavors take beautifully to citrus, so it makes sense that Brazil’s national cocktail, the Caipirinha, is a simple mix of sugar and fresh lime. The recipe originates from an old apothecary remedy that called for lime, garlic and honey. Over time, rum was added and the garlic and honey were replaced with sugar to cut the lime’s acidity.

This cocktail is versatile, too. Don’t have limes? Try a cucumber or a more exotic fruit like cherimoya. You don’t even to use cachaça or rum; swap the spirit for vodka and you have a caipiroska. Try these recipes for a traditional Caipirinha and a riff on the classic with refreshing strawberry and cucumber – both perfect for a hot summer weekend.

 

Caipirinha
1 serving

½ cup turbinado sugar
¼ cup water
1 lime, quartered, divided
2 oz. cachaça
1 oz. fresh lime juice

• Combine the sugar and water in a saucepot and heat until sugar is dissolved to make a simple syrup.
• Place 3 lime quarters and ½ ounce simple syrup in a cocktail shaker and muddle. Add cachaça and lime juice, fill with ice and shake a few seconds to combine. Strain into a rocks glass over fresh ice and garnish with muddled fruit and the remaining lime quarter.

Strawberry Cucumber Caipirinha
1 serving

½ cup turbinado sugar
¼ cup water
2 strawberries, stemmed
1 1-inch cucumber slice
1½ oz. cachaça
½ oz. fresh lime juice

• Combine the sugar and water in a saucepot and heat until sugar is dissolved to make a simple syrup.
• Place the strawberries, cucumber and ½ ounce simple syrup in a cocktail shaker and muddle. Add cachaça and lime juice, fill with ice and shake a few seconds to combine. Strain into a rocks glass over fresh ice and garnish with the muddled fruit.

Kyle Harlan is bar manager at Mission Taco Joint and a member of the St. Louis USBG chapter.

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