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Friday, March 25, 2011

Caipirinha, the national cocktail of Brazil, comes to Salt Lake City

Cachaça, Brazil’s version of Rum, is now available in Utah.  Salt Lake City aficionados know that Rum is distilled from molasses, a by-product of cane sugar production that remains after sugar has been made.  Some Rums, especially those like Cruzan® Black Strap Rum, even have a strong molasses taste, but most do not. Cachaça differs from Rum because it’s distilled from sugar cane juice before it is processed into sugar, which gives it a different flavor.  If you’ve ever had Cachaça in Brazil, it’s supposed to be pretty cheap (and pretty bad).  It is even rumored that Brazilians sometimes use it to fuel their cars.  Fortunately, the Cachaça that makes its way to the US is of far better quality, and now Cachaça is available in Utah, which means we can try a Caipirinha, the national cocktail of Brazil.  Leblon Cachaça (CS# 042599) is now available in larger liquor stores (it’s in limited distribution in Utah, but some was spotted at Bar X), so if your local Utah State Liquor Store is a small one, you might want to call ahead.

Caipirinhas are easy to make, all you need are Cachaça, sugar, lime and ice.  About the only variation would be to change the amount of sugar if you prefer yours a little sweeter or a little more sour.  If you would like to try a Caipirinha, but don’t want to invest in a bottle of Cachaça, you can try a Caipirissima.  Just use rum in place of the Cachaça.  It won’t taste quite the same, but you’ll get the idea.

  • 1 teaspoons granulated sugar
  • 1 Lime
  • 2 ounces Cachaça

Cut the lime into eight wedges and drop into a mixing glass. Add the sugar and muddle well.  Add the Cachaça and stir.  Pour into a pre-chilled old fashioned glass and fill with crushed ice or small cubes, then give it a final stir.  If you’re feeling lazy, you can do everything in a single glass.

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