Emeril's Caipirinha
"This is Emeril's version of the national cocktail of Brazil, which is especially refreshing during warm weather. Sort of like a Brazilian Mojito (without the mint)! The key to making it strictly Brazilian is to cachaca, which is Brazilian brandy made from sugarcane."
photo by NorthwestGal
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 3 limes
- 1⁄2 cup sugar
- 1 1⁄2 quarts ice cubes
- 1 1 cup rum or 1 cup vodka
- lime slices (optional) or sugarcane swizzle stick (optional)
directions
- Cut each lime in half crosswise, then cut each half into 8 pieces. Place 12 pieces of lime in each of four double old-fashioned glasses (or other 12-oz. glasses). Sprinkle 2 T. sugar into each glass.
- Using muddler (or the butt end of a large wooden spoon), mash limes into bottom of glass until sugar is dissolved, stirring occasionally. Fill each glass with 1-1/2 cups ice and 1/4 cup cachaca.
- One glass at a time, transfer contents of glass to cocktail shaker; invert glass over shaker to act as lie. Shake glass and shaker together to combine sugar and cachaca, shaking until well chilled. Lift glass from shaker and pour contents back into glass. Repeat process with remaining three glasses.
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Reviews
-
Dynamite! I made with light rum for the lack of the proper stuff. -
This is such a great drink. I used cachaca, and it was really good (in fact, it's one of my favorite non-sweet cocktails). The lime is quite refreshing in it, and the cachaca smoothed it out for a great nightcap for the two of us. The amount of sugar called for in this recipe was perfect. Thanks, JackieOhNo! Made for 2014 Culinary Quest (South America). -
Very potent...I needed to let my ice melt a bit. No problem, since it is 104 degrees here right now! Beautiful presentation, and a delicious drink.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
