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Caipirinhas

post #1 of 20
Thread Starter 
Anybody know what they are/like 'em? What's your favorite version? Me, I like it straight & unmodified...
post #2 of 20
Had one this morning. It's important to use fresh juice. Just how is this pronounced?
post #3 of 20
Thread Starter 
Quote:
Originally Posted by Kent Wang
Had one this morning. It's important to use fresh juice.

Just how is this pronounced?

Cai-pee-reen-nya...

Technically, you don't even use juice - you crush up the limes with a mortar and pestle.

Did you use cachaca or vodka(which is technically a caipiroska).
post #4 of 20
I like them a lot, but I make them with rum because cachaça is harder to find. I think that makes them called something else. I know it makes them delicious.
post #5 of 20
Pretty good stuff.
post #6 of 20
Cachaça, of course. Vodka is a poor substitution. If anything, white rum would more closely match the flavor of cachaça.
post #7 of 20
Thread Starter 
Quote:
Originally Posted by Kent Wang
Cachaça, of course.

Vodka is a poor substitution. If anything, white rum would more closely match the flavor of cachaça.

Where do you get it? I had to smuggle 4 bottles in through customs on my last trip to Brasil and it's getting dangerously depleted...

That's cool that you do it right, though. It's catching on in the US in hip clubs and shit and they often just fake it with vodka or cheap rum. Lame. Still, I suppose I should have some national pride, it being the Brasilian drink and all.
post #8 of 20
Texas has some of the best alcohol stores in the world. There are several the size of a supermarket -- or about half the size of a Wal-Mart.
post #9 of 20
I like them quite a bit. I like the cachaça with the shrimp on the front I believe it's called Piru. I say this because I have brand called cachaça 51 and I don't like it as much. These are the only two brands I've seen sold in the U.S.
post #10 of 20
Quote:
Originally Posted by Augusto86
Where do you get it? I had to smuggle 4 bottles in through customs on my last trip to Brasil and it's getting dangerously depleted...

That's cool that you do it right, though. It's catching on in the US in hip clubs and shit and they often just fake it with vodka or cheap rum. Lame. Still, I suppose I should have some national pride, it being the Brasilian drink and all.
Or worse, they make it with the "universal" Korean liquor soju. I can't stand the stuff. It makes no sense to me why a place would offer a "rum and coke" with soju instead of just rum. Bastards. Caipirinhas are fairly common here in Costa Rica (and rather good) but I've never looked to see what kind of cachaca they use. It's the real deal, though. I'll swing by the market and see what kind they sell.
post #11 of 20
Thread Starter 
Quote:
Originally Posted by whodini
Or worse, they make it with the "universal" Korean liquor soju. I can't stand the stuff. It makes no sense to me why a place would offer a "rum and coke" with soju instead of just rum. Bastards.

Caipirinhas are fairly common here in Costa Rica (and rather good) but I've never looked to see what kind of cachaca they use. It's the real deal, though. I'll swing by the market and see what kind they sell.

I've never heard of this stuff...weird.
post #12 of 20
Ohhh I love em, I think that the keys to a good Caipirinha are;

Use limes, not juice. The muddling releases the oil from the skins which adds a certain flavor

Really muddle the limes very well,

Use as raw a sugar as possible. Cane sugar if possible, at least brown sugar. No refined white shite

Use crushed ice, not just straight cubes. It has to melt appropriately and dilute the Cachaca some

K
post #13 of 20
I used a simple syrup made with Billington's dark molasses brown sugar. Do you mind the brown color of the final product? Should a proper caipirinha be clear?
post #14 of 20
Thread Starter 
Quote:
Originally Posted by Kent Wang
I used a simple syrup made with Billington's dark molasses brown sugar. Do you mind the brown color of the final product? Should a proper caipirinha be clear?

Yes, it oughtta be clear, unless you make it with cachaça ouro, where it will be gold.

But it's realyl a casual beach/party drink. Make it how you like it. It's a Brasilian drink, so like Jogo Bonito, it's about the beauty and style, not rules and regs.
post #15 of 20
Along a similar note, I'm a big fan of mojitos which are also fairly common here. Nothing beats the ones at La Bodeguita in Havana, though. Augusto, were you born in Brasil? What part? My pop's living down around Porto Alegre right now.
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