Craig's blog, University of Warwick

October 24, 2004

cacacha

The main ingredient of what has become one of the most popular cocktail choices recently, Cachaca is still something of a mystery to all but the most learned spirit aficionados.

From basic pronunciation ( Ka-Chass-A) to attempting to locate its source (Brazil – it's their national drink made from distilled sugar cane juice.

While rum is distilled from molasses, cachaça is distilled directly from the juice of the unrefined sugar cane. Prior to distillation the juice ferments in a wood or copper container for three weeks, and is then boiled down three times to a concentrate.

Cachaça is always distilled in such a way that the scent of sugar cane and inimitable flavor typical of rum are retained.

Caipirinha
This is the most popular way of serving Cachaca in Brazil – just the thing to sip in your hammock. Cut a lime into chunks, and place in a heavy tumbler with a couple of spoons of sugar (to taste really, and by all means experiment with brown or white). Muddle them together (mash up with a blunt wooden instrument -the idea is to release the juice and oils from the lime and its skin), then add ice, and pour on a couple of fingers of Cachaca. Stir and serve.

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Night Boat to Brazil*
A pokey little number! Into a shaker add 1 1/2 shots of Cachaca, 1/2 shot of Triple Sec (i.e. Cointreau), 1/2 shot of lime juice (fresh, not the sickly stuff in bottles) and 1/2 shot of Batida de Coco (available from all good booze emporiums). Shake with ice, and serve in a Martini glass.

Woody Woodpecker
A bit more fruity this one. Shake 2 shots of Cachaca with half a long Collins-type glass of fresh orange juice. Fill glass with ice, then pour in the shaken mixture. Carefully pour half a shot of Galliano on top, preferably using a pourer on the bottle. Enjoy!

: 24 Oct 2004 19:43 | Comments (1) | Close comments | Report a problem