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Could totally go for one of these right now:
Brazilian Crush
- 2 oz Sagatiba cachaça
- 4 or 5 kumquats in halves or 5 slices of orange when not in season
- Splash of lime juice (if orange is used)
- 1/2 oz pomegranate syrup or grenadine
- Garnish: mint sprig
Place the fruit, syrup and juice in a cocktail shaker, muddle briskly for 4 to 5 seconds. Add cachaça and shake with ice. Pour into an old fashioned glass. Garnish with a mint sprig.
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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
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It's the bomb!!
Posted by: John Gakuru | January 03, 2010 at 08:37 AM