CACHAÇA, THE PRECIOUS DRINK OF BRAZIL
It doesn´t matter the region or city you are in Brazil, caipirinha will be always the most popular cocktail that the Brazilians are crazy about and keep as a national treasure. Perhaps the reason is related to the simplicity of the ingredients or because the mix of them seems to blend so perfectly. Everybody has its own recipe. It all starts with the lime. We have four different types in Brazil, however the medium size Tahiti or the tiny Galego are the best ones. Then you should consider that the sugar is refined and comes from sugar cane. Lots of crushed ice is fundamental. However the secret touch is given by the cachaça, the authentic Brazilian drink.
Sold in every supermarket or tiny grocery store in Brazil, the cachaça can be found in hundred of labels and bought by a cheap price. However as higher is the quality, as better will be the final taste. Nowadays cachaça has reached another level economically and commercially. Nevertheless that was not the reality in the past. Introduced by the Portuguese colonizers in the sixteenth century when the sugar was the most important trading product, the drink was distilled by African and Brazilian-born slaves in sugar mills. This is why till now the most expressive distilleries are still located at the same regions where the production took place up to the 18th century. Paraty, in Rio de Janeiro State and several cities in the states of Minas Gerais and Pernambuco are references for the hand-made production and family businesses that devote their personal care to the whole process. For centuries the drink carried the burden of being consumed only by poor people. It took a long time to the locals to break the prejudice and leverage the cachaça to the level of a national icon.
In 2004 with the arrival of the Sagatiba brand and the further investment and promotion in the international market, the scenario started to change and helped the drink to be recognized domestically and abroad. The outcome was the sale of the Brazilian brand to the Italian group Campari in October of 2011.
The acquisition of another well-known Brazilian brand, Ypioca, by the British company Diageo made last June is an evidence that there are huge opportunities for the growth in emerging markets. Producer of Johnnie Walker whisky, Guinness beer and Smirnoff vodka, Diageo is the world´s leading manufacturer and distributor for premium alcoholic beverages. “Brazil is an attractive, fast-growing market for Diageo with favourable demographics and increasing disposable incomes,” Diageo chief executive officer Paul Walsh said in his statement.
The city of São Paulo has plenty options for cachaça tasting. If you are visiting the city and would like to taste a premium one - like the Salinas brand, or the caipirinha cocktail , include a break at Veloso Bar, located at Vila Mariana neighborhood, in your agenda. Tiny and constantly crowded, the place has been awarded as one of the best gastronomical options in the metropolis for several years.
Souza, the barman, is like a human machine of making a traditional caipirinha using lime. You can also try the other options made with tasty Brazilian fruits as passion fruit, jabuticaba (Brazilian berry that it is found only here), caju (the fruit that originates the cashew nuts) and mandarin with a local type of chili (pimenta dedo de moça).
Crédito: Gabriel Oliveira/ guia da semana
In a duo, we generally drink cachaça or caipirinha with yummy Brazilian appetizers. At Veloso it is difficult to choose among delicious options as the awarded creamy shredded chicken balls or the fried rice balls with a hint of peperoni sausage.
After coming back home, maybe you would like to share with your friends and relatives the Brazilian way of preparing the cocktail. So here is the basic recipe with some tips:
- Ingredients: one lime, 2 heaped spoon of cane sugar, crushed ice and a shot of good cachaça
- Wash the lime an roll it under a table or board to loosen the juices
- Some people peel the lime firstly, but it is not absolutely necessary
- Cut the lime into 4 quarters and slice out the white center bits to avoid bitterness
- Cut the quarters in the middle again, so you will have eight pieces
- Drop the lime into a glass and add the fine cane sugar
- Crush the lime and sugar together with a pestle to get an homogeneous mix – that is one of the secrets of the cocktail – never use other accessory to do it
- Add the crushed ice
- Fill with the cachaça and stir up. If you it is too strong for your taste, just add more ice.
Next September the Expocachaça 2012 will take place at the Food Market in the city of São Paulo. Beyond the development and expansion of business, the event will also promote the cities of Belo Horizonte and Terras Altas, in the State of Minas Gerais, as one of the great destinations in the country for ecological, historical and cultural tourism, including cachaça tours.
Veloso Bar – R. Conceição Veloso, 56 (close to Ana Rosa subway station)
www.velosobar.com.br – phone: 11 5572-0254
Tuesdays to Fridays – from 5:30pm to 12:30am
Saturdays– from 12:45 to 12:30am
Sundays – from 4:00 pm to 11:00pm
Expocachaça 2012 – www.expocachaca.com.br
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