Even though the U.S. is out of the World Cup, I hope you’re still willing to try a classic cocktail from Brazil – a caipirinha (kigh-puh-REEN-ya) made with the spirit cachaça (kah-SHAH-sah), which is derived from sugarcane.
In Brazil, cachaça is considered a poor man’s rum. The brand, Seleta, which is barrel aged, retails for around $15 a bottle, while Leblon sells at $20 per bottle. However, there are high end cachaça distillers, too. According to the Wall Street Journal, Müller de Bebidas's premium Reserva 51 brand sells for about $80 a bottle!
Sound intriguing? Well, this Ginger Caipirinhas cocktail recipe, featured in the July/August 2014 issue of Martha Stewart Living, will surely become a go to summertime cocktail favorite! You can serve it up in the evenings when you want to relax before dinner. Or maybe have it with dinner with a perfectly grilled steak or at your next party instead of mojitos!
To make coarsely crushed ice, you can pulse small batches of ice cubes a few times in a food processor or blender. For a low tech method, try using a heavy duty plastic freezer bag filled with ice cubes. Use a rubber mallet to pulverize the ice cubes to the desired size. Store unused ice cubes in the freezer until you need them.
- 24 1/4-inch-thick slices peeled fresh ginger
- 3/4 to 1 1/2 cups sugar
- 12 limes, quartered, plus thin wedges for serving
- 1 bottle (750 ml) cachaça
- Place 2 ginger slices and 1 to 2 tablespoons sugar in each of 12 tumblers. Use a muddler to mash ginger.
- Add a quartered lime to each; crush with muddler.
- Fill glasses with coarsely crushed ice, add a scant 1/4 cup cachaca to each, and stir well.
- Squeeze lime wedges into glasses and serve.
- Serving size: 1 glass
Photography by Marcus Nilsson. Courtesy of Martha Stewart Living. Copyright © 2014. Used with permission.