The Caipirinha is Brazil’s national cocktail made with cachaça, sugar, and lime and sometimes with other local fruits. Cachaça, also known as pinga, caninha, and many colloquial names, is Brazil’s most common distilled alcoholic beverage.
The caju is the fruit of the cashew tree and is a kidney or boxing-glove-shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, then the pedicel expands to become the cashew apple. Within the fruit is a single seed, often considered a nut in the culinary sense.
Boteco is a term derived from the Portuguese of Portugal botica, (cognate with Castilian Spanish “bodega”), which derives from the Greek apotheke, which means storage, grocery store, or where goods were sold by retail. In Portugal, the boteco was a warehouse or store where groceries and offal were sold, and the same meaning belongs to the Spanish bodega.
In Brazil, the boteco, buteco, or botequim, was traditionally known as a place where alcoholic beverages were sold, serving as a meeting place for bohemians, who looked for a good drink, cheap snacks, and a chat without obligation. Alternatively, people in Brazil often refer to such an establishment as a bar; however, depending on the situation, the more conventional meaning of this term, that of a watering hole, may also apply.
As per proper Boteco culture (Brazil’s underground culture), you should enjoy this delicious drink with sliced salami, truffle oil, peppercorns, herbs, olives, and bread. Now that you’ve been drinking watch out for your fingers…!
Yields: 1 cocktail
1 cashew fruit (caju), sliced
1 lime, sliced
1/4 cup of brown sugar
5 oz of cachaçha
1/2 cup of ice
3 coriander seeds