Welcome Drink

Caipirinha

(‘Little country bumpkin’)

What might be called the national cocktail.  We had it as such at the Festa, but it is often an accompaniment to the feijoada main course, when this is done in its full version.  If you can’t find Cachaça – or it is too expensive (Sainsbury does a quality Ypioca for about £28) –you can try simple white rum.  Some versions also use Demerara sugar. 

(I can still see my father doing individual glasses and crushing the ice and limes with a wooden pestle. )

Serves 4

1.  Cut the limes into quarters and slice off the central pith.  Slice the quarters into even little pieces.

2.  If you don’t have ready-made crushed ice (which several supermarkets sell), put the cubes in a plastic bag and reduce them to splinters by bashing on a bread board / chopping board with wooden rolling pin or similar.

3.  Combine the limes and sugar (in a mortar, or similar) and pound together.

4.  Add the cachaça and ice, and shake well, ideally in a cocktail shaker or in a jug with a covered top.  The advice is not to use a blender because the lime pieces should remain whole.

5.  Serve in chilled glasses, ensuring little bits of lime in each.

(As with all drinks of this kind, the strength and balance of the ingredients is ultimately a matter of personal preference. )