With the debauchery of Mardi Gras festivities winding down, we recognize this party season with a toast to the Carnaval capital of the world: Brazil. The caipirinha (ky-pee-reen-ya) is hailed as the national drink of this beachy country. Though trying to pronounce this drink can be difficult at first, its sweet and sour flavors are well worth the embarrassment that comes with butchering the name at a bar.
Although growing in popularity in the United States, the caipirinha is still the forgotten middle child of two well-known Latin favorites: the margarita and the mojito. While stuck in the subpar climate of Philadelphia, this cocktail can help bring the sunny disposition of Brazil to your night. And while this drink can be enjoyed anywhere, personal experience tells me it's best in a hammock.
Here is a simple take on the caipirinha, courtesy of the Brazilian churrascaria steakhouse Fogo de Chao.
Caipirinha Recipe
1 whole lime (with 2/3 of the peel cut off)
2 teaspoons of sugar
Cacha‡a (ka-sha-suh: a member of the rum family, this Brazilian specialty is made from raw crushed sugar cane distilled in oak barrels and gives the drink its distinct taste)
Club Soda (optional - bartenders in the U.S. use it to diffuse the strong taste of the cacha‡a)
Place the lime and sugar into a glass and mash the ingredients together using a muddler (a wooden spoon can also be used for those of us without full bar sets). If you're a lightweight, add some club soda and fill the glass with ice. Pour in the desired amount of cacha‡a and shake. You can also experiment by adding strawberries and maracuyá (passion fruit) or by substituting vodka for cacha‡a to make a caipiroska.
