Its the international cachaca day!
Cachaca, is made in Brazil from fermented sugarcane juice instead of from molasses, which is the by product of sugar production. Somehow more and more cachaca seems to come my way and its very interesting to try them out as they are really diverse. The ones i like the most are the artisanal cachacas as they are pot stilled and retains a lot of flavor.
Brazil - they produce something like 1.3 billion litres of cachaca per year and very unfortunately not very much reaches my country. In Brazil more than 5000 brands of cachaca is produced, it would take me appr 15 years to taste them all if i tried a new brands daily.
One thing i like a lot about cachaca is that it mixes so well with fresh fruits. And perfect for my caipirinhas is oxfam raw cane sugar which is very fine, thus dissolves easily but also has flavor and a slight light golden hue which i like. But you might as well use a simple syrup.
To celebrate the cachaca day i juiced some of the blood oranges i still got, they are almost out of season now and made this little drink:
RIO
2 oz cachaca
1 oz fresh blood orange juice
0.5 oz orgeat
0.5 oz fresh lime juice
3 slices fresh ginger
Ginger ale to top
Muddle the ginger slices with lime juice and orgeat in shaker. Add cachaca. Shake over ice and strain into a rocks glass filled with crushed ice. Top with a splash Ginger Ale.
Garnish blood orange wedges and mint.
Thank you so much for sharing this information. Cachaca is a new beverage to me and I plan on learning more about it:)
I hope you don’t mind but, I’ve included your link on my weekly post of foodie days. Thank you so much for sharing. Here’s the link if you would like to take a peek:) The Kamehameha Rum Punch sounds good too!!!
You’ve just helped me narrow down two of the drinks I’ll serve up at a friend’s cookout and beach party today! Caipirinhas and Kamehameha Rum Punch!
Louise, i don`t mind at all, i went and took a peek and its a very interesting site you have.When you start trying out cachacas you`ll discover that there´s great variations. Sadly most of them stays in Brazil.
S&R Yay! i`m delighted! hope the drinks will be appreciated, i think they will;-) have fun!
Thanks Tiare. The link really fit quite nicely and I can guarantee, I will be exploring more Cachaca recipes. Your kind words are much appreciated, thanks again…
It seems like the one I see most often in San Francisco—possibly the only one—is Leblon. But we may get more. The Caipirinha is getting more popular. I’ve had them in several restaurants in SF and in Portland, Oregon.
[...] Saturday was also International Cachaça Day. Celebrating the day that the Portuguese crown essentially banned Cachaça in Brazil. Obviously the ban didn’t work out so well. Via A Mountain Of Crushed Ice [...]