Fresh Fruit Caipirinha Bars

It’s time to put a spring in your step as you gear up for your next cocktail party. Last month I participated in a Caipirinha cocktail competition at Texas de Brazil and faced fellow food and drink writers in Chicago: Chanda Ram/ PLATE, Marissa Conrad/ CS, Denise O’Neal/ Sun-Times and Laura Stolpman/ Chicagoist.

I was robbed.

Apparently my Huckleberry Honey with muddled Blackberry Caipirinha wasn’t as good as I thought. Laura Stolpman took home the grand prize (dinner for 10 at Texas de Brazil).

For those of you who didn’t face the humiliation of losing (kidding), try a build-your-own Caipirinha Bar at your next party.

What is a Caipirinha, you might ask?

Call it a Brazilian cocktail, consider it the perfect summer refresher, but don’t refer to it as, “eh, well, it’s kinda like a Mojito.”

A traditional Cairpirinha is made with Cachaca: white Brazilian rum distilled from freshly-pressed sugar cane. Cachaca differs from white rum because those spirits usually include molasses, a by product of commercial sugar production, which results in a sweeter, richer taste. A standard Caipirinha consists of muddled lime wedges, raw sugar and a couple of ounces of Cachaca.

The Cheeky pick? Cabana Cachaca.

Where your unique twist comes into play is the extra ingredients that you can add to spice up your own Brazilian cocktail. Think seasonal fresh fruit, herbs such as lavender or thyme and a secondary flavor like a liqueur (try Domain de Canton) or a splash of bubble (Martini & Rossi Prosecco!). Pop into Stanely’s for the best deals on seasonal fresh fruit or if you want to get exotic, swing by Fox & Obel for a cactus garnish (prickles removed, obvi) or fresh herbs like basil.

Your guests can choose from a variety of fresh fruits in peak summer season and create their own Caipirinhas, making a change from the traditional lime to their specific taste and yummy ingredients. It’s like a grown-up, make-your-own sundae bar. Below are some ingredients to get your juices flowing:

Fruit:

Blood Oranges

Tangerine

Raspberries

Blueberries

Kiwi

Coconut

Herbs/Add Ons:

Mint

Lavender

Thyme

Cucumber

Ginger

Secondary Flavor:

Lime Foam

Huckleberry Honey

Pernod

Prosecco

Pear Nectar

Domain de Canton

Not a master mixologist? No worries. Stick to my favorite three recipes below for a fresh twist on a classic.

Key Lime & Coconut Caipirinha

2 oz Cabana Cachaca

1 tbsp Shredded Coconut

1 tbsp Granulated Sugar

1 Lime, Quartered

Crushed Ice

Muddle lime with coconut and sugar. Add Cabana Cachaca, shake and pour over ice.

Ginger Mint Caipirinha

Ginger Mint Caipirinha

I 1/2 tbsp Ginger Syrup

1 quarter-sized slice Raw Ginger

1 Lime, Quartered

2 oz Cabana Cachaca

1 sprig Mint

Muddle lime with ginger syrup and mint. Add Cabana Cachaca, shake and pour over ice. Add a raw ginger wedge for an aromatic garnish.

Rainforest Caipirinha

2 oz Cabana Cachaca

½ Lime

2-3 Fresh Raspberries

2-3 Fresh Blueberries

2-3 Fresh Strawberries

1 Flat Bar Spoon Sugar

Topped with Soda

In a mixing glass, muddle sugar, lime, raspberries, blueberries and strawberries. Add other ingredients and shake with ice.