Some time ago, a friend returning from Brazil introduced me to a refreshing and delicious cocktail.
The Caipirinha is the national cocktail of Brazil. Made with Cachaça, raw sugar and crushed lime, it is served on crushed ice. CachaWHAT? While Cachaça is labeled as Brazilian rum in North America, it is distinguished from rum in its production and its taste. Sugar cane is at the base of production in both cases, however, the rum is made from molasses, a by-product of sugar refineries, while cachaça is distilled from fermented juice of fresh squeezed sugar cane.
Caipirinha is always a cloudy cocktail (the lime is crushed with a masher or the blunt side of a wooden spoon). You can also substitute the lime with about ½ cup of fresh fruit, like mandarin, starfruit, passion fruit, peach, pear, pineapple, plum, orange, mango, grape, guava, figs or any fruit of your choice. If we replace by the Cachaça with rum, then the drink is called Caipirissima and Caipisake when it is prepared with sake. Inspired by the original recipe, Kreyol Cuisine offers a Creole version that you can make for your guests to enjoy during the holidays.