Brazillian Rum Cocktail -- Caipirinha -

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Brazillian Rum Cocktail -- Caipirinha

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By Cherie Hamilton

Posted July 23rd, 2007

This article is reprinted with permission from Brazil: A Culinary Journey (Hippocrene Cookbook Library), by Cherie Hamilton, (2005, Hippocrene Books)

Brazil: A Culinary Journey (Hippocrene Cookbook Library)

Servings:	4
Author Notes:	Caipirinhas are Brazil's signature cocktail. The name itself is the diminutive of caipira, which is more or less equivalent to a "hillbilly" from the state of Sao Paulo. Actually, the drink originated farther to the north in sugarcane-growing regions. Cachaça, caipirinha's chief ingredient, is, in fact, alcohol distilled from sugarcane juice. This beverage, long associated with the lower classes, has become the national liquor. Today, members of the middle and upper classes regularly consume cachaça, most often in caipirinhas and batidas. Cachaça is available outside of Brazil, but not in every city. Check your local liquor store as many are importing this liquor today. If not available, white rum is a good substitute, although it's distilled from molasses (a sugarcane extract).
Ingredients:	2 tablespoons sugar juice of 2 limes, rinds reserved 1 cup cachaa or white rum 1 cup crushed ice
Instructions:	In a cocktail shaker combine the sugar, lime juice, cachaça, and crushed ice, shake well. Cut the rinds into pieces and divide among 4 (8-ounce) glasses. Pour the caipirinhas over the rinds, stir and serve.