Samantha Brown has a simple and delicious recipe for my favorite Latin American libation, Caipirinhas.
l lime cut into 8 wedges
2 ½ heaping tsp superfine sugar, or to taste
2 oz cachaca (Brazilian liquor) or light rum
1/ cup or so of ice cubes
Place lime wedges and sugar in tall bar glass.
Use muddler or the end of wooden spoon to mash lime and sugar together.
Add cachaca and stir.
Add ice, cover and shake.
Serve at once, make one drink.
I like to garnish my Caipirnhas with sprigs of fresh mint.
For another version, see our first book, “Our Love Affairs with Food & Travel.”
Brenda C. Hill
Books By Hills
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Where & What in the World Blog
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
