Caipirinhas Establish Cachaca in U. S. Market

Caipirinhas are among this year’s trendiest drinks. As a result, cachaca, the backbone of the caipirinha, has become the first new spirit category to establish itself in the US market since tequila debuted more than 30 years ago. Worldwide, cachaca is the third most consumed sprit, behind vodka and soju.

Caipirinhas are made by muddling lime and sugar and adding cachaça and ice and sometimes fruit juices. They are now rivaling mojitos as the fashionable cocktail.  Some bartenders are even making mojitos with cachaça instead of traditional rum.  

Since cachaca is made from sugarcane, it was traditionally grouped with rums; however, with the spirit's jump in consumer popularity and influx of quality products, it has earned its own section in liquor stores and a special spot on cocktail menus.  Premium Cuca Fresca, a smoother, softer version of the traditional spirit, isdesigned to appeal to U.S. preferences.  

These three recipes feature Cuca Fresca Cachaca. 

Blood Orange Caipirtini

2 oz. Cuca Fresca Cachaca
Juice from 1 blood orange
1 oz. lime juice or sour mix
1 Tbsp. superfine sugar

Pour all ingredients into a cocktail shaker with ice.
Shake well and strain into a chilled martini glass.
Garnish with a blood orange slice.

Cuca Fresca Caipirinha

2 oz. Cuca Fresca Cachaca
1 lime, quartered
1.5-2 Tbsp. superfine sugar

Place the quartered lime in a 10 oz. rocks glass and add sugar. Muddle lime and sugar together in the bottom of the glass. Fill the glass with ice. Add cachaca and stir. Garnish with a lime slice.

Carnaval Batida

2 ½ oz. Cuca Fresca Cachaca
½ oz. simple syrup
2 oz. mango nectar
1 oz. fresh orange juice

Fill blender ¼ full with ice and add all ingredients. Blend on medium speed until well blended. Serve in a chilled glass.

Edited by Patricia D. Sherman

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