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The Caipirinha Is Becoming |
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Many believe that the debut of cachaca coincided with the introduction of sugar cane into Brazil around 1550, or less than 50 years after Europeans began settling in the country. It is not known who first started making cachaca, but production can be dated to 1610 in the state of Bahia. Whether accidentally or intentionally, sugar cane juice was allowed to ferment, creating alcohol. There is an old adage in Brazil and on the Copacabana beach: quanto pior a cachaca, melhor a caipirinha, or the worse the cachaca, the better the caipirinha. This is why many experts believe it is best to use clear colored (white), non-aged cachaca. Pitú, 51 or Ypioca brands are ideal. A caipirinha must be made with fresh lime to create an "authentic" taste. In Brazil, the finest caipirinhas are made with limões gallegos, or a key lime in the U.S.. The larger, more readily available, thick-skinned limes can be used but are not as good as key limes or limões gallegos. This traditional drink was once one of Brazil’s best-kept secrets—but no longer. The caipirinha is appearing on menus from Paris and London to New York and Miami, and not just in restaurants that serve South American cuisine. This caipirinha recipe comes from Texas de Brazil Restaurant in Dallas, where it is the favorite drink. Texas de Brazil Caipirinha Brazilian Cachaca, such as 51 or Pitu Cut the fresh lime into eighths and put the pieces of lime into a glass. Place two teaspoons of cane sugar on top and crush the pieces of lime with a pestle. Add the crushed ice and two ounces of cachaca. |
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name caipirinha is derived from the Portuguese word caipira,
which essentially means “hick” or “country bumpkin,” coupled with
the -inha suffix. which denotes little or small.