Some people don’t believe in happy accidents. But an accidental discovery in the sugarcane plantations of Brazil was exactly what led to the creation of The Caipirinha. Bold and full of untamed flavour, this cachaça drink is combined with sugar and lime
4 or 5 lime wedges
2 tsp of sugar or turbinado sugar
2 oz Cachaça
Muddle the sugar and lime wedges together in an old-fashioned glass until the sugar is dissolved and the lime juice is released. Fill the glass with ice and pour in the Cachaça. Stir briefly.
Best made with Pitu Cachaça.
LCBO Classic Cocktails – www.classiccocktails.ca
It’s supposed to be a whopping 14 degrees in Muskoka today, time to make something tropical, after the weather we’ve had lately 14 is balmy 😀 no more Shepards pie, pot roasts, and soups….
Mint Caipirinha Fruit Salad
- 1 bunch fresh mint, leaves picked
- finely grated zest and juice of 3 limes
- 4 tablespoons caster sugar, plus extra to taste
- 1 ripe melon, deseeded and flesh scooped out with a spoon
- 1 ripe papaya, deseeded and flesh scooped out with a spoon
- 1 large handful fresh strawberries, hulled and halved lengthways
- 1 ripe mango, stoned and flesh scooped out with a spoon
- 1 pineapple, peeled, cored and cut into chunks
In a pestle and mortar, bash most of the mint leaves (reserving the remainder to decorate) with the finely grated lime zest. Add the sugar and a good lug of cachaça. Mix gently in the mortar and pestle, add the lime juice, taste and add more sugar if you think you need to.
Toss the fruit together in a bowl with a little of the mint and lime mixture, then spread it all out on a big plate. Spoon the rest of the mint and lime mixture over the top. Decorate with the remaining mint before serving.
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