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Anyone else like them some cachaça?
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I remember my brother drinking a ton of that stuff when he was living in Brazil. I remember swilling some of that back in the day.
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caipirinha
2 ounces cachaça
1/2 of a lime
1 heaping barspoon of sugar
Fill a rocks glass full of ice. Cut the half lime into 4 pieces and muddle with the sugar. Add the cachaça and ice and shake. Pour into the rocks glass and serve.
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What kind of drink is it and what does it taste like ? I have to check it out if you can buy it in Wpg.
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Rum is made from molasses. I do not like rum. Molasses is made from sugar. Cachaça is made from fermented sugar cane. I believe it's imported into th US as a rum but in my book it's way different and far better. The smell alone is incredible. It has a unique taste. I would say more like a blanco tequila than a white rum. But like I said it's unique and not that much like either. Try it if you can.
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I worked in Brazil where there a perhaps hundreds of cachaca brands. A few are excellent but impossible to get in the US. The few brands we get are definitely made for mixing.
Cachaca falls into the Rhum Agricole category.
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Took some digging but found it at the LCBO.
Pitu Cachaca $29.15 or Novo Fogo Silver Cachaca $43.55 a bottle.
Seems to be something they keep in stock.
Will have to give it a try for those days where one gets "beered" out and I'm outta Gin.
Any other recipes, at a spoonful of sugar per drink I'll be the same size as my shed by the end of the summer.
Thinking tonic water could be an alternative?
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You could try substituting stevia. But a teaspoon of sugar is 16 calories and 2 ounces of Cachaça is 128. So drinking these is 144 calories each drink. Not low calorie but not high calorie either.Last edited by Attjack; April 30, 2019, 07:34 AM.
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Originally posted by Attjack View Postcaipirinha
2 ounces cachaça
1/2 of a lime
1 heaping barspoon of sugar
Fill a rocks glass full of ice. Cut the half lime into 4 pieces and muddle with the sugar. Add the cachaça and ice and shake. Pour into the rocks glass and serve.
Kathryn
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I have to be in the mood for cachaca. Being that it is distilled from fermented sugar cane juice and barely aged, it is very grassy and funky (a little too much for my palate). Caipirinhas, however, are not bad. Very similar to a daiquiri, but more tart (because you muddle whole limes) and not as sweet. I actually prefer muddling raw can sugar or even Demerara sugar, which I find balances the funk of the cachaca a little better.
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