CAIPIRINHA

Cachaça is made from the juice of the first pressing of sugarcane. Much like rum, most fine cachaça's are aged in wooden barrels. The time that cachaça is aged varies depending upon the barrel size, type of the wood, relative temperature, and humidity as well as the storage environment. Brazilian law stipulates that cachaça must be aged at least one year to be labeled "aged". No one knows for sure who first started making cachaça but the earliest report dates to about 1610 in the state of Bahia. Many believe that cachaça production began soon after the introduction of sugarcane into Brazil––some time prior to 1550 or less than fifty years after Cabral "discovered" Brazil. Whether accidentally or on purpose, sugarcane juice was allowed to ferment thereby producing alcohol. Eventually, some brilliant (and thirsty) soul realized that distilling the fermented cane juice made it a more potent potable and, therein, cachaça was born. or centuries, cachaça was made almost exclusively for slaves and natives. The Brazilian elite regarded cachaça as a poor man's drink, preferring instead imported whiskeys and cognacs. Poor man's drink or not, cachaça has become an integral part of Brazilian culture and its significance ranks right up there with soccer, Carnaval and Samba as Brazilian national icons.

 

Serves 1
10 minutes

201 kcal per serving

Ingredients

• 1 lime
• 2 tsps of sugar
• Crushed ice
• 50 ml good quality Cachaça e.g. Pitú

Method

1. Cut the lime into 8 wedges, then remove the seeds and the white line that lays in the middle. 
2. Place the wedges in a rocks glass, then add the sugar.
3. With a muddler press down and twist the limes to release the juice and the oils in the peel.
4. Add the crushed ice up to the rim of the glass.
5. Add the Cachaça , stir thoroughly, and garnish with a slice of lime.