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Just Bought A Bottle Of Cachaca

Any more ideas aside from the classics-fruits or limes,sugar,ice and cachaca capirnias-
Once drank it sraight with a side of ribs at a Anaconda's on St. Mark's-sadly it is no longer there-but sticks in the mind til this day--recipes and suggestions please

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  1. There are various recipes on the cachaca brands' websites. At the very least, I know that Cachaca 51 and Agua Luca both have recipes on their sites. If you have another brand, maybe they have a website as well.

    1 Reply
    1. re: Alcachofa

      I bought Cachaca 51 and will check out the website-thanks

    2. My Brazilian girl friend said she and her female friends were huge fans of cachaca blended with strawberries and coconut milk. I've never tried it myself.

      2 Replies
      1. re: coolbean98

        Do you mean coconut milk as in the canned variety, or coconut water out of a fresh coconut, or something else? That sounds delicious. Could you ask her if anything else is added (i.e. sugar)?

        1. re: operagirl

          Oh sorry, not coconut milk but condensed milk! It's called a batida de fresa, but batidas can also be made with other fruits like passion fruit or banana. I have since tried them and they're delish, albeit girly. :)

          http://www.maria-brazil.org/batidas.htm

      2. While there are many ways to make a caipirinha I find that some things should be universal: A very fresh lime, a muddler, superfine sugar and the best cachaca that you can find. Personally I use 1/2 a lime with the core removed, 2 barspoons of superfine sugar, muddle it together, add ice, fill with cachaca, stir or shake. While it sounds sooo simple it's amazing how many bars will use lime juice, simple syrup, club soda or sprite, and even [gasp] Malibu.... Variations: grapes, strawberries, raspberries, fresh pineapple, and (if you can find it) fresh passion fruit pulp (a personal favorite). As for the cachaca, try as many as you can, indeed there are over 5000 brands of cachaca produced in Brazil and just around 30 brands here. Trust your taste buds.

        3 Replies
        1. re: Cachaca_Dave

          The brazilian boys at work tell me that calinas is the best cachaca availiable here that they've seen. I don't know how it compares to 51, but they won't touch 51. They also tell me that they cut up about half a pineapple and dump it into a jar filled with cachaca for about a day and drink that. The language barrier prevented me from finding out if there was ice, shaking, etc. Sounds good though.

          Cachaca reminds me of real rhum agricole, which you can't really get outside of NY. The Ti Punch, to be precise.

          1. re: Cachaca_Dave

            As for the superfine sugar, I find that using coarser, plain old granulated sugar makes for a more authentic experience. In Brazil, caipirinhas are usually consumed with a straw, and with coarser sugar you get nice crunchy sweet granules when you sip from the bottom of the glass. Not to mention the flavor of the drink mellows as the ice and sugar dissolve. The straw is also especially necessary for drinking maracuj√° (that's passion fruit in English) caipirinhas, because you can suck up the seeds! Wow, I miss those.

            1. re: operagirl

              Yes, when I was in Brazil, I had several caipirinhas that were made with raw sugar, large granules of light brown, unrefined sugar and they aere excellent. In a heavy short glass packed with ice and sipped through a straw, you get those good crunchy sugar granules with a slight molasses flavor. Awesome! I miss Brazil.

          2. The original comment has been removed
            1. Hello Dave. This is Snowy is dead from egullet.
              I'm just north of Boston, in Salem. My comparison to agricole is based on only having had 51 cachaca and one single ti punch Mr. Hamilton bought me at flatiron. The aloe vera type flavor I found similar, but, then again, the ti punch was a potent drink. I'd love to try a better cachaca if I can find one.

            2. 51 is about $19/liter in New York but in Brazil it's the super cheap stuff; I've seen it for the equivalent of $2/bottle. Which means it's perfect for caipirinhas, since it makes no sense to waste the really good stuff by mixing it with lime juice and sugar.

              In Brazil it's fun to ask the waiter what types of caipirinhas they're serving -- there are often choices beyond lime. In Recife in November I found it was common to find tangerine caipirinhas. And in many places I've really loved the passion fruit version.

              4 Replies
              1. re: Puddle

                LOL the problem with the really cheap booze is that it doesn't matter how much lime or sugar you put into it, the drink still tastes bad. When liquor is good, the lime and sugar come together with the cachaca and the total adds up to more than the ingredients. On the opposited end of the spectrum, bad cachaca in a caipirinha really rises to the top of the drink and will still have the same fiery taste that you find when you drink it neat.

                I love just sitting at a sidewalk cafe (in Sao Paulo) and trying the different cachacas in different caipirinhas, it's an awesome way to spend an afternoon..... Of course not all cachaca is ment to be mixed into a caipirinha, the really aged (2+ years) pot distilled stuff is best served neat. So while I would avoid "wasting" the aged stuff in a caipirinha, with good cachaca on the market there in no reason to use cheap cachaca in your caipirinhas.

                1. re: Cachaca_Dave

                  51 is not a bad cachaca, it's perfect for caipirinhas, so is Pitu

                  1. re: Toot

                    Sure lots of people are accustom to Pitu and 51, however they are modern expresions of cachaca, made using a column still to produce them rather than the traditional pot stills that were used traditionally. 51 is actually the single largest distilled brand in the world. Better cachaca makes better caipirinhas.

                    1. re: Cachaca_Dave

                      Like better vodka makes better screwdrivers, or better whiskey makes better whiskey sours. Sure it's better, at least in concept, but can you really taste the difference?