How to Make Caipirinha. Art of the Drink 44#

The Art of the Drink. Caipirinha Anthony: Welcome to the Art of the Drink video Podcast. My name is Anthony Caporale and we are working again this week with Melissa. How are you hon? Melissa: I am good! Thanks. How are you? Anthony: Good! What we were doing a drink this week that I have got a ton of request for called a Caipirinha. [Music Playing] Melissa: Oh! Caiparinha. Anthony: Sooths much better with her accent. [Laughs] Anthony: This is a drink. It is a South American drink. It is actually the national drink of Brazil, and really, really popular. I call it the new Mojito. Even though it is been around a long time, it is really, really classic drink but it is finding its nation America because the main ingredient is called Cachaca. Melissa: Cachaca. Anthony: Cachaca. Which is the national liquor of Brazil. Melissa: Oh, wow! Anthony: Used to be very, very hard to get outside of Brazil. But recently there is a bunch of branch that you can get in the United States. Unfortunately most people still cannot find Cachaca. So a lot of people have not tried to make this drink at home. What they do not realize is that, Cachaca is very, very similar to rum. They are both made from sugarcane. Main differences that Cachaca’s made from sugarcane syrup and rum is traditionally made from Molasses. Melissa: Oh, yes! Anthony: But it is really similar. So you can substitute rum very freely for Cachaca and that is what I am going to do today, and show folks how to make it. If you cannot find Cachaca, try it with rum. If you cannot find Cahcaca, certainly try it with Cachaca. So let us go ahead and get this thing started. Weekly DrinkArt Contest: What type of orange is used in Anthony’s Ascension’ Email your answer to: contest@artofthedrink.com One correct answer will be randomly selected. Melissa: All right. Anthony: We are going to begin with a good size tumbler. Little bit bigger than the rock’s glass. I usually call this a highball glass. Right and in that, we are going to take a whole lime, and I am going to cut the lime in eight. So I am going to do is cut in half and then quarter each of the half. Now the main flavor for this drink comes from fresh lime. So do not be stingy with this. So this goes right in the glass. You will get to see that is a lot of lime in there. Melissa: Yes. Anthony: Now I want to muddle this lime but I want to sweeten it first also and most folks know who watch the Podcast, that when I do sweetened drinks I usually use simple syrup because the sugars are already dissolve and sugars does not dissolve well in cold liquids, which is what normally have. With this though, I am actually going to use granulated sugar because I wanted to act as abrasive as well, and help break up all the pulp in the lime and help it muddle better. I am going to add one tablespoon of sugar and then my trustee muddler, and I am going to muddle this down. Now this takes a little bit of work, and a little bit of time because there is a full lime in there and I want to make sure that I am getting all of the flavor add of not just the pulp. But, also the zest of the lime, which is the green outer part of the lime that really gives it, believe it or not that lime flavor. Melissa: Oh, really! Anthony: Right! And that was the sugar is helping me abrade. It is helping me get those oils out of the outer skin of the lime. And by the way, if you are making it with rum, it is often called the Caipirissima. Melissa: Caipirissima. Anthony: Now got it? Melissa: I think so Anthony: All right! So that is all muddled in there and to this now I am going to add my ice. So I did not have my ice first obviously because I had a muddle food. Melissa: Yes. Anthony: Big scoop of ice and two ounces of rum. All right. Now this I want to mix in my shaker tin. But before I pour it back in here, I am going to just rim the glass with a little bit of sugar. Try not too much. Go ahead and swing it all around and then all this goes back in there. All right, and it gets garnish with a lime wheel and stir and that is my Caipirinha, or technicall