Cachaça (Brazilian cocktail)

A refreshingly icy cold bevy.
 
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Recipe from: 26 May 2010
Preparation time: 5 mins
Cooking time: 5 mins
 
 

Ingredients

 
  • Limes
  • 3
    Tbs
    coarse sugar
  • Cachaça to taste
  • Crushed ice
 
 

Method

 
Caipirinha is a summer drink usually enjoyed before dinner.

Before starting, make sure that you rinse and dry the limes well.

Decorate the glass with a slice of lime.
 
Remove a swirl of the rind and the pith by halving the limes with a knife and cutting a v groove to remove the centre pith from each half, before cutting the lime into small pieces,(slice lime in half and cut into about 8 pieces).

You’ll have to put about ½ of the lime (depending on it’s size and quality) in a short wide glass (you’re going to have to mash the lime with the sugar so a longer glass will be unsuitable).

Add 3 tsp of coarse sugar (you need to use 1 tsp of the coarse sugar to the limes so that you can grind them) and if you prefer, you could use 2 tsp ordinary granular here since it’s mainly for sweetening.

Pulverise and mash the limes and then grind and mix the whole lot with the sugar in the glass with a mashing stick.

Crush your ice in plastic bag with a hammer or use an ice crusher if you have one before adding the ice into the glass.

If you have a sweet tooth, add a little more coarse sugar to the glass and finally, pour about 50 ml of cachaça over the ice (the volume of alcohol really depends on you).
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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