Hot Caipi

hot-caipirinha

Everybody knows that the Caipirinha is a fantastic drink for summer. But how about for winter? Surprisingly, it’s a great drink for the cold months too. Just try serving it hot.

The idea struck me as strange when my friend Tobias Heinrich told me about it, but apparently it’s become quite popular in Germany. He remembers seeing the drink show up at German Christmas markets in the early 2000s, sold from booths alongside the traditional Glühwein. Cachaça sells extremely well in Germany; according to this site the country accounts for about one quarter of cachaça exports, with the Caipirinha second only to beer in drink orders. It gets cold there, so apparently some enterprising bartenders adapted the cocktail to turn it into a warming beverage.

The method for this is pretty much the same as for a regular Caipirinha, except that instead of shaking with ice you’re adding hot water. Some recipes also call for mint. Though I like unaged cachaça in a cold Caipirinha, in the hot version the spice notes from a barrel aged cachaça are a nice addition. I served it at an event this week with Novo Fogo Gold and it went over very well.

2 oz Novo Fogo Gold Cachaça
1 oz turbinado syrup (1:1)
1/2 lime, quartered
5-6 oz hot water

Muddle the lime in the bottom of a heated mug. Add remaining ingredients, stir, and serve.

[Photo courtesy of Novo Fogo.]

Comments

  1. Honestly, Jacob, I didn’t expect much of the hot caipirinha. But it was awesome! The choice of a barrel-aged cachaça makes a difference here, where the spice notes make sense within the concept of a hot cocktail. The turbinado sugar syrup was also a nice touch. Thanks for this!

  2. DavidS says:

    Gotta try this. I love tweaking drinks from one season to another, and this sounds like a grand idea.

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