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Perfecting the Classic Brazilian Caipirinha – Cocktail Recipe. Rio de Janeiro, Brazil. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Perfecting the Classic Brazilian Caipirinha in Rio De Janeiro

In our years of being semi-professional barflies and checking out bars around the world, purely in the name of research of course, we’ve developed a repertoire of favourite cocktails that we always order to test out the skills of a barman. One of them is a Latin American classic so during our recent stay in Rio de Janeiro we set ourselves the task of perfecting the classic Brazilian caipirinha.

The drink I use as a test of a good barman is a martini, often ordered without specifying whether I want gin or vodka (which, according to the world’s best barman is a vodkatini, and who am I to argue), or whether I want it shaken or stirred. For the record, I’m really favouring gin these days, with a dash of vermouth and two olives.

Lara usually goes for something inventive and local to test out their creativity, but if they don’t have something that tickles her taste buds, she defers to a mojito (white rum, mint, sugar, lime, and club soda) or a caipirinha. She has her reasons.

Most bartenders fail our caipirinha test. Given that Brazil’s national cocktail is made with just a few ingredients, Cachaça (an alcoholic beverage made from fermented sugar cane), sugar and limes, how can it be so hard? And while it is simple, it’s simply brilliant when it’s done right. And it gets done right everywhere in Rio, from neighbourhood bars to nightclubs.

Perfecting the Classic Brazilian Caipirinha in Rio De Janeiro

Unlike drinks such as limoncello, which is best sipped in the southern Italian sun after a long lunch, the caipirinha does travel well. So let’s get cracking that ice and see what makes a good caipirinha!

Firstly, it’s all about the Cachaça. There are two main types, industrial and artisanal. It’s easy to tell the difference as the industrial Cachaça is generally clear and cheap and the artisanal Cachaça is darker and relatively more expensive. Cheap industrial Cachaça is not aged, while the more expensive varieties are aged for a short time, and the artisanal varieties can be aged for several years.

Like many spirits, the cheap variety goes into mixed drinks and the more expensive aged variety is taken straight up. It’s the same with Cachaça and you’ll see locals taking a shot of dark Cachaça followed by a beer chaser. In a small bar, the Cachaça can be a home-made artisanal one – well worth a shot, so to speak!

For our cocktail recipe, we’re looking at the industrial variety of Cachaça, which is easier to find outside Brazil. The most popular brand you’ll see outside of Brazil is Cachaça 51. In many countries it’s the only brand you’ll find in your local bottle shop. Derided by aficionados in Brazil, they’ll grudgingly agree that the export version is good enough to make a decent drink with.

Cachaça 51 and Pitú brands dominate the market at the low end in Rio and given the roots of Cachaça – it was thought to have been invented by slaves working on sugar cane plantations, and the name of the cocktail translating to ‘little peasant girl’ –getting too fussy about Cachaça when there’s probably only one brand on the liquor store shelves seems redundant!

The limes you use should be vibrant and fresh – if they’re not, make a different cocktail. If you’re lucky enough to get a choice of limes where you live, the best variety to use is what is known as the Persian lime. While the sugar (always white sugar, thanks) sweetens the drink, what you’re after from the limes is the sour taste, but if the limes are too bitter, the drink will be too. Top and tail your limes and cut out the white parts (they’re the most bitter) before making the drink.

One of the phrases that bartenders love to toss around is ‘muddle’. It’s not referring to your state of mind after a couple of caipirinhas (although that’s pretty accurate!), it’s referring to the action of pressing down ingredients in the bottom of a glass to combine them, usually with a wooden pestle. With the limes and sugar, you’re mudding them together, but not crushing the lime pieces too much as this will induce bitterness into the drink.

The balance of sweet and sour is important, so you can adjust the mix of sugar to lime after you’ve made the first drink. Just don’t try too many in one session…

Classic Brazilian Caipirinha Recipe

Perfecting the Classic Brazilian Caipirinha – Cocktail Recipe. Rio de Janeiro, Brazil. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Classic Brazilian Caipirinha

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The balance of sweet and sour in a Caipirinha is so important, so you can adjust the mix of sugar to lime after you’ve made the first drink. Just don’t try too many in one session…
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Cocktail
Cuisine: Brazilian
Servings: 1
Calories: 119kcal
Author: Lara Dunston

Ingredients

  • 2 heaped teaspoons of white sugar
  • 1 medium sized lime see directions for cutting
  • 1 good pour of Cachaça 21/2oz – 3oz

Instructions

  • Chop the ends off the lime. Cut through the lime slightly off-centre and then diagonally to make quarters.
  • Remove the white ‘stem’ from the apex of the slices and halve the slices again to make a total of 8 pieces of lime.
  • Place the lime pieces and sugar in a glass (preferably a lowball or rocks glass) and muddle with a wooden pestle.
  • Add ice to the glass and pour over the Cachaça.
  • It’s best to mix the drink by placing a cocktail shaker head over the glass and shaking, but you can just stir it as well.
  • Sip the drink! Slowly.

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g

If you’re in Rio and you want to learn to make a caipirinha and learn a few food recipes at the same time, you might like A Cook in Rio cooking class we did, where we also made caipirinhas. Our review here.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Anna Johnston says

    October 16, 2010 at 7:16 pm

    Mmmmm, I do like a fabulously alcoholic drink, so that’d be one for Anna please ;)

  2. Lara Dunston says

    October 17, 2010 at 12:48 pm

    Okay, when we get back to Oz, you can invite us around for some private lessons! Got a lime tree in the backyard? ;)

  3. forest says

    October 24, 2010 at 6:10 am

    great post as always!

    i wouldn’t argue with Colin, either! :) but just an addition….i’ve always understood that a vodka martini was called a Kangaroo. Looking at a few reputable online cocktail sites, I see it’s ‘officially’ called both. I’m now curious about which name came first (my guess is Kangaroo, but I’m not sure…perhaps I’ll ask the Twitter gods!) :)

  4. mvmaithai says

    October 28, 2010 at 7:58 pm

    Catching up on reading your blog. Really enjoyed your posts on both Brazil and Argentina. As a jack of all trade, I was at one time a certified bartender (hence Mai Thai as the name of my boat). I learned that a martini is made with gin, dry vermouth and garnished with 3 olives. These days, there are so many variations.

    Didn’t particularly care for the Argentinian mate tea drink but enjoy the Caipirinha every now and then (I’ve seen this drink in a BBQ joint in Atlanta, believe it or not).

  5. Lara Dunston says

    March 4, 2011 at 10:23 pm

    Thanks, Forest! I missed this one – sorry, so busy!

    You know, I’ve read and heard stories about a vodka martini or vodkatini being called a Kangaroo but as long as I’ve been drinking (eek, a long time now), I’ve never actually seen ‘Kangaroo’ on a cocktail list. I’d love to know where exactly they call it a Kangaroo, if they still do, or was it a name once used that’s not so popular anymore.

  6. Lara Dunston says

    March 4, 2011 at 10:28 pm

    Thanks for the kind comments. Yes, you’re right, traditionally – and the purists still believe – a martini is made with gin and vermouth though the number of olives is often disputed I think (!), but, yes, these days there are countless variations and vodka seems to be used as often as gin. Terry and I tend to like gin for traditional variations of the martini, but for flavoured martinis, like lychee martinis, for example, we prefer vodka, as gin is so aromatic, it doesn’t need anything else.

    I remember when I first returned to Australia from a yearlong trip to South America that took in Brazil some 17 years ago or so, the only place you could get a caipirinha was at the Brazilian restaurants. Now they’re everywhere and they’re absolutely everywhere around the world. I saw a Pisco Sour at a bar in Bangkok recently – that truly astonished me.

  7. Izy Berry @ The Wrong Way Home says

    July 24, 2012 at 7:05 pm

    I’ve never even tried this, I feel like I’m missing out!

  8. Lara Dunston says

    July 25, 2012 at 1:20 am

    You *must* try to make them! They are delicious! :)

  9. Jane H says

    June 14, 2020 at 3:30 pm

    All this time I’ve been ordering them and never knew it was just straight booze and sugar!5 stars

  10. Terence Carter says

    June 14, 2020 at 5:56 pm

    Ha Ha, they are dangerous Jane!

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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