Face Melting Caipirinha
really need a category for cocktails1 serving(s)
- 1 firm lime with fresh looking peel
- Heaping teaspoon of flavorful sugar (demerara best, though turbinado will do),
- Ice - no need to crush, really
- Pitu cachaca - quantity as appropriate for tastes and current state of the consumer (don't go for any of those fancy new brands; this has nothing to do with smoothness)
- Cut lime into eighths.
- Mash limes for as close to 5 minutes as you can stand, being sure to get both the juices of the lime's flesh and the oils from its skin flowing and mingling. Best to do in a wooden mortar and pestle, if you have one. (Ask a Brazilian friend to bring you one next time they go home.)
- Add sugar to the mash and muddle a bit more.
- Put ice in glass and mix in the lime/sugar mess.
- Fill with cachaca as appropriate to achieve the desired affect.
- Stir, do not shake. (OK it really doesn't matter, but shaking involves cleaning something else.)
- Upon serving, inform your guests that you don't mind if they suck the last bit of the drink out of the limes before asking for another. In fact, insist.
- If you make them strong, identify the designated driver for the recipient before giving them a second. (Added this last step in homage to Brazil's new extremely tight DWI regulations (4x stricter than US!).
Tagged as: Brazilian | Breakfast; Brunch; Dessert; Dinner; Lunch; Side; Snack | Marinade