Added: 10/03/2005 |
Caipirinha - How To Reach Its Authentic TasteThe Classic Caipirinha (pronounced => kai-pee-reen-yah -- with the "r" being slightly trilled).
The name caipirinha is derived from the Portuguese word caipira (hick, hayseed, country bumpkin, rube, etc.--essentially a Li'l Abner type) coupled with the -inha suffix (a diminutive denoting little or small) and can be variously translated as little hick, little hayseed, little country bumpkin, little rube, etc., etc. Again, like the word cachaça, there really is no translation for caipirinha (the drink) except caipirinha ... unless you prefer to call it a little hick, little hayseed, little country bumpkin, little rube, etc.. But most people would rather drink one that get hung up on the name.
There is an old adage in Brazil and Copacabana beach: quanto pior a cachaça, melhor a caipirinha--the worse the cachaça, the better the caipirinha. Consequently, most "experts" believe it's best to use clear colored (white), non aged cachaça, essentially, the cheapest available. Therefore, the popular (and more readily available) Pitú, 51 or Ypioca brands are perfect for making a world class caipirinha.
A caipirinha must be made with fresh lime to achieve an "authentic" taste. In Brazil, the very best caipirinhas are made with limões gallegos -- what in the U.S. is referred to as a key lime. That's what we believe is best too. The larger, more readily available, thick-skinned limes sold in the U.S. and elsewhere can be used but are not as good as key limes or limões gallegos.
Classic Caipirinha Recipe
In an old fashioned or on-the-rocks (flat bottomed) glass, add:
2 to 3 (depending on size) key limes cut into thin slices (approximately 1/8 inch thick). some people like to peel the limes before slicing but this eliminates the lime oil in the peel, which many believe to be essential for an "authentic" taste. You may want to remove the seeds unless you like straining them through your teeth.
Add 2 to 3 heaping tablespoons of sugar to the top of the lime slices (Brazilians like it VERY sweet)
Muddle (mash) sugar and limes together well
Add 2 to 3 shots (ounces) cachaça
Stir well to thoroughly dissolve the sugar, add cracked ice, stir, enjoy ... and think tropical thoughts!
Serves 1
Peel the tangerine and put it in the glass. Sprinkle with the sugar and crush the pieces with a pestle. Add the cachaça and stir to mix. Add the ice and stir again. It's delicious and potent!
You can also make a pitcher of caipirinha. Figure out how many people and multiply amounts. If you can't find cachaça where you live, use a good vodka. The drink will then be called caipiroshka. No vodka? Use white rum and you will have a caipiríssima. But it won't taste the same!
The city of Paraty gave its name to the drink: parati is a synonym for cachaça. Other words for it include: pinga, caninha, branquinha, malvada. There are tours of distillers in the state of Minas Gerais, much in the same way as you'd tour vineyards in Sonoma Valley or in France, with the added bonus of their famous regional cuisine. Cachaça has also inspired many famous Brazilian songs, "Moda da Pinga" and the famous carnaval song "Cachaça" are my favorites.
You can use cachaça to flambé bananas and other food; add it to hot chocolate and even to coffee; marinate pork loin and pork chops, etc.
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