The Caipirinha — a simple, rustic combination of muddled limes, sugar, and cachaca — is one of the world’s most popular cocktails. It’s also one of the easiest to prepare, tolerant of some imprecision in measurement and requiring no straining whatsoever. Just muddle the limes and sugar, add cachaca and ice, shake, and pour the whole thing into a glass. A basic recipe:
2 oz cachaca (Novo Fogo of course!)
1/2 lime, quartered, trimmed of pith
1 tablespoon superfine sugar
That’s pretty easy. To make it even easier, Novo Fogo Cachaca recently introduced a new Caipirinha Kit containing a bottle of their silver cachaca, a nice wooden muddler, and two mason jars in which to make and serve the cocktails. The jars eliminate the need for even having a cocktail shaker; shake everything in the jar, pop the lid, and drink. It’s so easy, even a pug can do it.
Since I work with Novo Fogo, they sent me a few of the kits to play around with and try out in some seasonal variations. Another great thing about the Caipirinha is that it’s incredibly versatile. The simple base of sugar, lime, and cachaca lends itself to lots of possibilities, pairing nicely with fresh fruit, herbs, and other spirits. I took the kit out to a few parties to see what we could come up with.
First up was meeting with my friends Tom, Kristen, and Porter the Pug. Taking advantage of end of summer Oregon produce, we hit the backyard with a bunch of berries. A couple combinations that worked: A Caipirinha with huckleberries and basil, and another with blueberries and St. Germain. In both drinks a handful of fruit was muddled along with the lime and sugar, then everything shaken together.
The next stop was a picnic with the Portland Culinary Alliance at Goschie Hop Farms in Silverton, Oregon. This was right at the beginning of fresh hop season, so hops were everywhere. As you can imagine, the place smelled amazing. (Yes, that’s an entire room filled with hops.)
This gave me the idea of making a fresh hop Caipirinha. The Caip-beer-inha, a Caipirinha topped with a splash of IPA, is a cocktail Ezra Johnson-Greenough and I have served many times, so this seemed like it could work. It turns out that muddling hops doesn’t actually extract a ton of flavor, although the drink was nice enough. A fresh hop cone does make a killer garnish though. When they’re in season, I could imagine using them to decorate a Caip-beer-inha.
Finally, at a cocktail fundraiser event at Fish Sauce, Tommy Klus, Will Ray, and I dialed in a Caipirinha made with kummel, a liqueur flavored with caraway and other savory herbs, proving that Caipirinhas really can work with just about anything. This one had cachaca, lime, sugar, kummel, and Angostura bitters, and was surprisingly tasty. (Recipe coming soon; the photo above is our old-style mason jar.)
The Caipirinha Kits are already available in a few states, including Oregon, with many more on the way.
(Some photos courtesy of Tom and Kristen. Check out Kristen’s Etsy design store for wedding and party ideas.)