Caipirinha Cocktail

The USDA recently announced  “Meatless Mondays” in their cafeteria because is was a good thing for the environment, only to retracted it minutes later. Yet, the draught in the midwest is going to cause the price of feed for livestock to soar, hence raising the prices of meat and chicken. Seems like good indicators for slowing one’s consumption of meat.

Maybe the higher price of corn driving up the price of meat will reduce the demand and bring the cattle industry back into line. Maybe they will stop feeding the cattle corn – which makes them sick, requiring constant antibiotics – and go back to grazing. Maybe pigs will turn purple and fly. One can only dream. At least yet another crisis chips away at the hideous industrial state of cattle ranching in this country and maybe sheds a little light on this ongoing problem.

It’s Thursday and time for a cocktail. We have a friend visiting that has traveled to many places in the world and brings us a delicious, if not powerful cocktail from Brazil. With a little twist of my own, I bring you the Caipirinha. Normally made with the Brazilian Cachaca, which is a liquor fermented and distilled from sugar cane, but not readily available to most of us and probably not in your cupboard. Rum is a decent substitute, but don’t tell that to a Brazilian. They are very proud of their cachaca.


  • 1 Jigger Light Rum
  • I Jigger Aged Rum (optional)
  • 1 1/2 Limes
  • 2 Teaspoons Raw Sugar
  • Ice


  • Wooden Spoon or Pestle
  • High Ball Glass
  • Hand Juicer
  • Chef’s Knife
  • Straw
  1. Cut a half of a lime into three or four pieces.
  2. Place in the bottom of a glass and cover with sugar.
  3. Muddle together with a pestle, wooden spoon or regular spoon, in order to juice the lime and mix with the sugar.
  4. Fill glass with ice.
  5. Pour white rum and dark rum over ice. If you don’t like the smokey taste of aged, dark rum then add a second shot of white rum. If you happen to have cachaca then substitute it.
  6. Squeeze the juice of a lime and stir.
  7. Serve with a straw. The raw sugar tends to stay on the bottom so you need to suck it up to sweeten each sip.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s