Baseball may be the All-American sport and football (the American kind) may be the most popular American sport. But at my house -- today and growing up -- soccer rules.
So it goes without saying my husband and I have been glued to the television coverage of the World Cup. And in the spirit of the host nation, we've been sipping tropical drinks.
But even if you aren't a soccer fan, Brazil's signature cocktail -- some might even say national cocktail -- the caipirinha, is the ideal hot weather (alcoholic) libation. The base liquor is cachaca (pronounced ka-sha-sa, the last "c" in its native type has one of those funny little tails on it), a brandy made from sugarcane. If you can't find cachaca, substitute rum (the most similar flavor) or vodka (no flavor).
Caipirinhas are similar to mojitos, but made with cachaca instead of rum and usually do not include mint.
The Perfect Caipirinha
For each drink:
1 1/2 limes, skin on, cut into rough cubes
1 tablespoon superfine turbinado sugar (see note)
1/4 cup cachaca OR rum
Cracked ice
Combine the limes and sugar in a tumbler or sturdy tall glass. Using a muddler or the handle of a wooden spoon, mash the limes and sugar together to extract as much juice as you can from the limes. Add the cachaca and ice and stir. Serve immediately.
Makes 1 drink.
Variations:
Strawberry Caipirinha: Add 3 to 4 strawberries to the limes before muddling.
Pineapple-Mint Caipirinha: Replace the limes with 2 shredded mint leaves and 5 cubes of ripe pineapple. Muddle with sugar as directed.
Watermelon Caipirinha: Use 1/2 cup cubed watermelon and 1/2 lime.
Note: I used Sugar in the Raw pulsed in the blender a few times.
Recipe adapted from Brazilian Barbecue and Beyond by David Ponte, Jamie Barber and Lizzy Barber
Or whip up a pitcher of these.
Coco Cabana
1/3 cup cachaca OR rum
1/3 cup coconut rum such as Malibu
Scant 1/4 cup coconut cream
Scant 1/4 cup lemon juice
Scant 1/4 cup simple syrup
1/2 cup pineapple juice
Scant cup coconut water
1/3 cup pureed strawberries
Ice
1 lemon, sliced
1 orange, sliced
4 small strawberries
Combine the cachaca, coconut rum, coconut cream, lemon juice, simple syrup, pineapple juice, coconut water and strawberry puree and mix well.
Add ice to fill and stir again. Top with lemon and orange slices. Garnish each drink with a strawberry.
Makes 4 drinks.
Recipe adapted from Brazilian Barbecue and Beyond by David Ponte, Jamie Barber and Lizzy Barber
Food on 07/02/2014