Caipirinha

by | Dec 14, 2001

1 lime, quartered

1-2 tablespoons sugar

2 ounces of cachaca (the fiery Brazilian brandy)

Ice cubes

Mash the lime quarters with the sugar in a cocktail glass with a wooden pestle.

Add cachaca generously.

Fill the glass with ice cubes and stir well.

For best results, add a pitade of Samba and a nice Morena!

Spring/Summer 2001

 

Related Articles

Salvadoran Pupusas

Salvadoran Pupusas

There are different brands of tortilla flour to make the dough. MASECA, which can be found in most large supermarkets in the international section, is one of them but there are others. Follow…

Salpicón Nicaragüense

Salpicón Nicaragüense

Nicaraguan salpicón is one of the defining dishes of present-day Nicaraguan cuisine and yet it is unlike anything else that goes by the name of salpicón. Rather, it is an entire menu revolving…

The Lonely Griller

The Lonely Griller

As “a visitor whose days were numbered” in Buenos Aires, Argentina, he tossed aside dietary restrictions to experience the enormous variety of meat dishes, cuts of meat he hadn’t seen…

Print Friendly, PDF & Email
Subscribe
to the
Newsletter