Just because you’re not in Rio watching buxom women in skimpy bikinis and peacock-length feather headdresses dance the samba doesn’t mean you can’t celebrate Carnival in Brazilian style. Start on Saturday – and keep it going all four days – with cocktails built from Brazil’s national spirit: cachaça, a cousin to rum that’s made from distilled sugar cane (if you want the real deal, ask for top-shelf Cabana Cachaça). A few of our favorites:
Caipirinha – The quintessential Brazilian cocktail, made by adding cachaça to muddled lime and superfine sugar and served over ice. Bacana Brasil in Chesterfield makes uma boa Caipirinha.
Brazilian Dollar Drink – You’ll find this twist on the Caipirinha on the cocktail menu at Pi in the CWE. It’s Cabana Cachaça, Aperol, lime and a touch of maple syrup that adds a smoky, raisiny hint. Shake it, baby! Then top with sparkling wine and serve in a flute with a flamed orange twist.
The Gateway Caipirinha – This one was created by Ted Kilgore and includes Cabana Cachaça, cinnamon syrup, muddled lemon and a spoonful of fruity peach jam. The Gateway City’s master himself will mix it for you at Taste by Niche, or ask for it during round two at Pi since bar manager Joel Clark has the intel – and Kilgore’s permission – to make this Brazil-meets-The Lou libation.
Batida – This Portuguese word translates to “shaken” or “milkshake,” but it’s also a cocktail made with cachaça, fruit juice or coconut milk and sugar. Coco Louco in the Central West End offers a variety of flavors, but we give the Batida blended with caju – fruit of the cashew tree – a nod and hip-shaking “sim!”
– Ligaya Figueras
Photo by Brian Fagnani
This article appears in Feb 1-28, 2010.