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.

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    « The Caipirinha is a Hit in the U.S.... with the Tastemakers of the Nineties, Anyway | Main | Interview: Cameron Scholderer of The Mondrian Hotel's Sunset Lounge »

    October 31, 2010

    My Halloween Caipirinha

    Leticia and I just finished up quite a get-together here at the Gomecile: twelve adults, four kids, about a hundred trick-or-treaters and Lord knows how many handfuls of candy.

    I decided the evening needed a signature drink. Something orange-and-black, naturally. So I came up with this. It was such a hit that any time I wasn't passing out candy at the front door, I was muddling-and-shaking. Such a great time, freely handing out sugar and alcohol. 

    Halloween_caipirinha

    Halloween Caipirinha

    • 2 oz cachaça
    • 1/2 peeled clementine orange, sectioned
    • 1/2 oz light agave nectar
    • Two blackberries

    Muddle clementine sections and nectar. Add cachaça and shake with ice. Dirty-pour into glass. Squish two blackberries, add to glass and stir. 

    In case you were wondering, I was pouring Leblon and Werneck cachaças. 

    Posted by on October 31, 2010 in Caipirinha |

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    Alena

    Sounds like you guys had a great time! That cocktail sounds delicious.

    Posted by: Alena | October 31, 2010 at 11:29 PM

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