Brazilian Mojito

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Brazilian Mojito

As promised, here is my recipe for a delicious and refreshing drink to go along with yesterday’s Poblano Chicken Tacos with Pipicha.

I’ve dubbed it the “Brazilian Mojito” simply because it’s a fusion of a classic mojito and Brazil’s national cocktail, the Caipirinha.

Brazilian Mojito 2

The husband and I honeymooned in Brazil last September and sipped Caipirinhas like they were going out of style. We also camped out in a grocery store to borrow some WiFi so we could look up how many ounces of liquor we could stash in our suitcases and still make it through airport security.

The Caipirinha is made from Brazil’s national liquor, Cachaça, which is similar to rum but made with cane sugar instead of molasses. We brought back a few bottles of Cachaça and have been slowly working through them, saving this sweet nectar for special occasions and worthy dinners. You can purchase Cachaça at lots of liquor stores here in the U.S. – try asking at the counter if you can’t find it.

A Caipirinha  is made by muddling lots of fresh lime wedges with sugar, then topped off with Cachaça and ice. If it sounds like a strong drink, that’s because it is. Really strong. And full of sugar, which makes for a fun morning the day after you’ve had a few.

I played off this basic formula by incorporating some mint I picked up at the Farmer’s Market, and a splash of triple sec as a substitute for some of the plain sugar to add a bit more flavor.

Here’s the recipe:

Makes: 1 “Brazilian Mojito”

Ingredients:

  • 1 oz. Cachaça (subsitute rum if you can’t find it)
  • 1 oz. Triple Sec
  • 10 fresh mint leaves
  • 1 Tbsp. sugar (brown sugar works nicely, too)
  • 1/2 lime, cut into 6 wedges
  • Ice
  • Water (I used still, but sparkling would be lovely, too)

Directions:

  1. Using a muddler (or the back of a wooden spoon), work the mint leaves and sugar together in the bottom of a rocks glass. When you think you’re done, muddle it for another 30 seconds. You want it really, really, muddly.
  2. Throw in the lime wedges and muddle for another 60 seconds. Muddle, muddle, muddle.
  3. Fill the glass with ice, and pour the Cachaça and triple sec in over the top. Top it off with water and give it a few swirls with a stir stick. Alternatively, you can make this in a cocktail shaker and pour the whole thing over ice, but I just didn’t see the sense in dirtying another dish.
  4. Garnish with an extra lime wedge, and drink up!

Brazilian Mojito 1

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4 responses »

  1. Pingback: Moqueca (Brazilian Fish Stew) | if looks could kale

  2. Pingback: Moqueca (Brazilian Fish Stew)

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