I promised a few friends and family that I would come back with Brazilian drink recipes for the New Years. These recipes below are for one drink quantities. Brazilians usually mix up a big batch for friends and family and pour rounds for all. Size up as you deem appropriate. So here we go:
Caipirinha (little peasant girl)
(made with cachaça, Brazil's national drink)
Serves 1
1 lime, quartered
1 to 2 tablespoons sugar
2 ounces cachaça*
Ice cubes
Mash the lime quarters in a cocktail glass with a wooden pestle. Do not remove the pieces of crushed lime. Add the sugar and cachaca. Fill a tumbler with ice cubes and stir well. Should resemble picture above.
* Cachaça can be purchased at Brazilian speciality stores or better liquor stores in the U.S.
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Batida de Cupuaçu or Batida de Graviola (Soursop)
Serves 1
50 ml of cupuaçu or soursop juice (1.75 oz)
25 ml of cachaça (1 oz)
a splash of Nestlé or Parmalat Table Cream
2 ice cubes, crushed
Shake and pour. The table cream, which is considerably thicker than what we call heavy cream, can be found in most supermarkets. Frozen soursop (called guanábana in Spanish) can be found in the Latino or Ethnic section of your supermarket. Frozen cupuaçu pulp can be found in Brazilian markets around the U.S.
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Batida de Coco
Serves 1
50 ml of coconut milk (1.75 oz)
25 ml of cachaça (1 oz)
a splash of Nestlé or Parmalat Table Cream
2 ice cubes, crushed
Shake or blend and pour, preferably back into a hollow coconut shell. A pineapple slice makes excellent garnish.
You can also make this Batida drink substituting passion fruit for the coconut milk.
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Capoeira (from Bahia)
Serves 4 or less
1 can sweetened condensed milk
1 small bottle of coconut milk
1/2 cup of Creme de Cacao
1/2 cup of cognac
Blend until smooth, add crushed ice and serve in tiny glasses.
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Quentão
Quentão, which means "very hot" or "big hot one", is a hot Brazilian drink made of cachaça and spices. It is often served during Festa Junina. The sugar is first caramelized with the the spices, ginger and the peels. This mixture is then boiled with water for 10 minutes. The cachaça is added and boiled for another 5 minutes. A standard garnish would be citrus peel.
One part cachaça
One part water
Sugar to taste
Peel two oranges and a lime
Cloves, cinnamon and ginger to taste
It is very common in southernmost parts of Brazil to substitute the primary ingredient of Quentão, cachaça, for red wine, due to this region being the largest wine producer in Brazil
28.12.07
Caipirinha e Batida
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2 comments:
I read your recipe for making a caipirinha and wanted to add a comment that I hope you find helpful. One key part of making a proper caipirinha is to muddle the lime with the sugar rather than adding sugar afterwards. Two reasons why this is important is that the sugar first acts as an abrasive to help release some of the oils found in the lime skin during the mashing process,secondly the sugar should dissolve in the lime juice making the "simple syrup" which you need. If you add the sugar after muddling, you typically get undissolved sugar in the bottom of your glass. Also, if you add the ice and cachaca right away the sugar will not dissolve due to the decrease in temperature of the mixture. Higher temperatures increase the dissolution rate of the sugar, thereby making the syrup. Please let me know if I can be of further help on your drink recipes or cachaca information. You can go to my websites at: www.cachacatc.com or www.friscofish.com Thanks....
Marco Zvanik-President US Cachaca Trade Council.
Thanks Marco for your tips! We will make the syrup by muddling the lime before adding ice and cachaca. Much appreciated!
Obrigato!
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