Cocktail Recipe: Kumquat Caipirinha

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.

Code Of Conduct

Comments here are unmoderated and are operated on a use-until-abused basis. I will adopt a moderation policy if I feel that my visitors abuse this privilege.

I will delete any comment that is lewd, crude, lascivious, racist, sexist, libelous, off-topic, or injurious to the privacy of a non-public individual. Such users will be forever banned from commenting on this site.

From time to time, certain comments will be investigated if they appear to be marketing spam. The offending company gets one free pass before public censure.

In short, treat me as your host and I will treat you as my guest.

February 07, 2010

I've found that people either love or hate kumquats -- finding folks in the middle ground is rare. Me? If I'm fortunate enough to find some, I pop them like Skittles.

Of course, the strong citrus flavor makes it ideal for the caipirinha, a cocktail that I believe is the ideal "test bench" for new cocktail ideas.

As Serious Eats says:

Many people have never tasted a kumquat. Look beyond the goofy moniker and you'll find a small winter citrus with a sweet rind and tart flesh, making it the perfect ingredient for a seasonal twist on a Latin favorite.

Raphael Reyes and New York's Yerba Buena Perry restaurant now present...

Kumquat Caipirinha

5 kumquats

3 chunks of lime

1 oz. simple syrup

3/4 oz. Cointreau

1/2 sprig rosemary

2 oz. Leblon cachaca

Put the kumquats, lime, rosemary, and simple syrup in a shaker glass. Muddle.

Add cointreau, cachaca, and 5 or 6 ice cubes. Shake for 5 seconds. Dirty pour (pour without straining, ice and all) into a rocks glass.

Posted by Phil on February 07, 2010 in Cocktails | Permalink

Technorati Tags: cachaca, cocktails, kumquats, recipes

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Cachaçagora - Cachaça, Caipirinha, And Cocktails

About Cachaçagora

Rating System

Code Of Conduct

Twitter Updates

February 07, 2010