Sunday, January 6, 2008
Caipirinhas, the New Mojito
The national drink of Brazil, the caipirinha, has 4 ingredients: cachaça, sugar, limes, and ice. Simple, delicious, and strong. Cachaça is harsher than rum but more flavorful than vodka.
Off and on for three years our older son, Frank, lived in Brazil. We visited him in Rio where he introduced us to the pleasures of sitting on the Leblon beach, enjoying the incredible view and feasting on "appetizers" sold by vendors who walk up and down the beach.
The variety of delicious treats carried by vendors is amazing. Grilled chicken, saladinhos ("little salty snacks"), cheeses melted on a small brazier, shrimp on skewers, ice cold agua de coco from a freshly opened coconut, and a variety of fruit beyond belief. After you've eaten enough or want a break from watching the parade of beautifully tanned and under-dressed Cariocas (what the natives of Rio are called), a short walk to any of the restaurants and bars that line the beach and a caipirinha is waiting for you.
Because Brazil has such a bounty of tropical fruits, it was only a matter of time before the caipirinha enjoyed the addition of other flavors. Frank had learned to make variations. Going to a nearby farmers' market, we picked out different fruit to add to the basic ingredients.
Back at his apartment we spent the afternoon working our way through many combinations. What we liked best was adding kiwi fruit and pomegranate seeds, then we experimented with the proportions.
When it was time to leave Rio, we packed our suitcase with as many bottles of cachaça as we could legally bring home.
2 ounces cachaça
1 tablespoon superfine sugar
1/2 lime, cut into 8 pieces, mashed in a mortar and pestle
1/2 kiwi, peeled and finely chopped
1 tablespoon pomegranate seeds
ice, cubed or crushed
Pour the cachaça in a 12 ounce glass, add the sugar and stir well. Pour in the lime, kiwi, and pomegranate seeds. Mix and fill the glass with crushed ice. Serve with an espresso spoon so you can eat the kiwi and pomegranate seeds while you sip your caipirinha.
We loved our Thanksgiving. Even though it was smaller than in other years. Five instead of twenty-five. Even thought it was outside on the p...
A post from last year is worth revisiting now. Making pasta is an ideal dish for these times when we are denied visits to our favorite resta...
Growing up in Los Angeles, and this was many years ago, the closest I got to an Italian meal was opening a can of Chef Boyardee SpaghettiOs...
For the moment, long distance travel to Italy, one of my favorite destinations, is not possible. To remind myself of my trip last fall to M...