If you love caipirinhas, the drink Brazil made famous, then these variations with fresh fruit should also be just as appealing. Watch the cocktail video by Jim Romdall to know all the tricks.
Anyone who hasn’t experienced the joys of cachaça ought to get on board immediately! The traditional Caipirinha, the famous drink from Brazil, is typically made with muddled limes, sugar, and cachaça—a truly joyous mix. (see Hobnob’s step by step process for creating a perfect caipirinha). If you are serving this mix as part of our Paleo Party theme, though, we suggest you switch from sugar/simple syrup to maple syrup or honey syrup.
NOW ADD SOME FRUITS INTO THE MIX
Jim Romdall, founder of Rumba in Seattle, a bar known for its collection of rums and cachaças, has come up with some fresh fruit variations, that will have your taste buds tingling. Refer to our cocktail recipe for different fruit and liqueur combinations, and be sure to watch the cocktail video.
AN ORGANIC SOURCE
Novo Fogo is a favorite cachaça brand of ours. They not only offer the traditional spirit, but also have developed a series of aged specimens. A tasting might be the way to go, to experience all the flavors. Then you can decide which to include in your cocktail.
Start with the Chameleon, aged one year in American oak, adding just a touch of woodiness, then move onto Barrel-Aged, which spends an additional year in American oak. This single barrel approach goes up to 9 years, for your sipping pleasure.
From there you can get even more exotic with a combination of woods: Tanager starts in American oak barrels and switches to zebrawood casks which lend a reddish color, and an earthiness; Graciosa, probably the most exotic of the bunch, ages for 2 years in repurposed oak and is finished for 18 months in Brazil nut barrels, adding pecan and orchid on the nose, the palate, morphs into cherry custard and finishes with pleasant notes of soft clove and anise. novofogo.com