We love the Brazilian cocktail, the Caipirina.


Some substitute rum but we use cachaca, which is easy to find.

For 2 drinks, use two tall glasses.
Cut 2 limes into quarters , placing 3 quarters in each glass.
Sprinkle a tablespoon of fine sugar on top and muddle.
Add 2 tablespoons plus of cachaca (or white rum) to each glass and fill with ice.
Stir, garnish with fresh lime wedges or one quarter slice.

We like this drink paired with hot and spicy foods such as Chili, pork barbque and robust stews.

Cheers!
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

Brenda Hill
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.