Friday, May 14, 2010
If You Want a Caipirinha, You Can Travel Down to Rio, or You Can Make One at Home
Please take a look at a photo gallery about Rio I put together for the New York Daily News. Seeing those photographs again, brings back wonderful memories.
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.
From now until the end of the Olympics in 2016, the vendors have been banished from the beaches, but you can be certain they'll be back.
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.
Back home we discovered that cachaça is not easy to find. Luckily, we tracked down Leblon cachaça so we could make caipirinhas whenever we wanted.
Time: 5 minutes
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.
For the kiwi and pomegranate seeds, substitute just about any tropical or citrus fruit you like
To read other travel posts, please go to: