About Cachaçagora

  • Hi. My name is Phil Gomes. By day, I work at a public relations firm as its senior vice president of digital integration. I'm a proud SF East Bay native who currently lives in Chicago.

    I was introduced to cachaça by my wife, a Carioca. Her mom, in turn, is the president of the Confraria de Cachaça do Copo Furado, a group that meets monthly to talk about Brazil's indigenous spirit. I participated in one of their meetings when I vacationed in Rio in July 2008.

    This started me thinking about the basic question of whether cachaça in the U.S. is today where, say, tequila was some decades ago.

    So I decided to start this blog as a means to record and share the cachaça-related items I've been seeing day-to-day. I hope to be sharing recipes, impressions, and random thoughts as the U.S. continues to catch on to the potential for this particular spirit.

    Oh... The name? "Cachaçagora" is a portmanteau of "Cachaça" and "agora", which is the Portuguese word for "now". In Greek, "agora" also means public square. I hope to meet the expectations of both.

    Saúde!

    cachacagora~~ at~~ gmail~~ dot~~ com

Rating System

  • Five barrels: Baptize your kid with this. Immediately.

    Four barrels: This should be in your special stash. Hide it from your uncle and the guy who keeps wanting to borrow your truck.

    Three barrels: Decent.

    Two barrels: Almost guaranteed to turn into a four-barrel-rated cachaça after the third one. Cocktail-mixture is absolutely essential.

    One barrel: If Wolverine from the X-Men wanted to go on a serious bender with this stuff, his mutant healing-factor would come in quite handy.

    Zero barrels: Your engine block probably needs cleaning, doesn't it?

    More details here.

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    « Drinkhacker Reviews Leblon | Main | Mixology on "The Truth About The Caipirinha" »

    August 14, 2008

    Cocktail Recipe: Raspberry Caipirinha

    But, no! Not any raspberry caipirinha. This one will set you back $15 at The Setai, a bar in Miami Beach.

    The Miami Herald's Aurora Rodriguez gives us the recipe:

    Raspberry Caipirinha

    Muddle 4 fresh raspberries and 2 tablespoons brown sugar in the bottom of a shaker glass.

    Add ice as desired, 1 ½ ounces Moleca gold cachaça and the juice of 1 lime.

    Shake vigorously, top with 1 ½ ounces full-bodied red wine and serve in desired cocktail glass. Garnish with a raspberry skewer.

    I'm reminded of that brief period when I thought the whole Nieman Marcus $250 cookie recipe story was true. Then again, distributing a recipe for a $15 drink that ran in a major metro daily newspaper isn't really the same.

    Funny story... "Moleca" is the Portuguese word for "tomboy". Unfortunately, I read it as "meleca", which is the Portuguese word for "booger". My wife set me straight.

    Posted by Phil on August 14, 2008 in Cocktails |

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    I was pleased to see you add a mention to my column into your blog! Yes, the drink is pricey...but, the way I see it, if you're going to spend $15 on a drink in Miami, do it on something awesome. Or, just mix it at home!
    Cheers,
    Aurora

    Posted by: Aurora | September 11, 2008 at 11:44 PM

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