September 9, 2020
It is the end of what seems the longest summer ever here in the UK yet there is still a glimmer of hope in National Cachaça day in Brazil which happens to fall on the 13th of September. This first month of autumn has two fantastic excuses to try out this fabulous category, with Brazilian Independence day (7th September) falling a week before.
This much maligned spirit category has for a long time been consigned to the “rum shelf” (Cachaça can only be made in Brazil/ Rum can be made anywhere and finally Cachaça can only be made from fresh sugar cane juice where as Rum can be made from molasses or cane juice) with this current crop of bartenders and consumers alike not really knowing what to do with it (although I do remember the bygone days when Caipi’s as they were known were all that was ordered).
Here at Mixology Group however we have been massive fans of the category and have aligned ourselves with the fantastic Zeca Cachaça. Their ethos is simple, unlike a lot of their fellow Cachaça’s. Zeca is 100% Grown, Distilled and Matured on the estate. Their approach to the environment which they share with the native Brazilian animals (one of them being the anteater which can be found on their branding) is sympathetic to sustainable and traditional methods and one we can whole heartedly get behind.
One of our favorite ways to enjoy this exotic spirit is in the infamous Caipirinha. A blend of muddled limes, sugar, crushed ice and of course Cachaça (not to dissimilar to the Daquiri) seems to work so well regardless of the season. Of course, with the end of Summer nigh there are still loads of summer fruits available to add to the drink with strawberry and raspberry being particular favorites. For an unusual combination but one that works fantastically with BBQ’s, have a Caipirinha made with freshly muddled basil pretty similar to the way you make a mojito. It is fabulous.
However we decided that the best way to celebrate this category is with a little known drink called the Batida. Cachaça shaken hard with condensed milk, fruit puree and some lime. Sounds so wrong its right.
For the recipe clink on the link below for our version the “Wait a Zec”
Or for the recipe for the Caipirinha look below
50ml Zeca Cachaça
1 whole lime cut into wedges
2 tsp of sugar (which sugar is up to you but we like plain old white sugar)
Option to add fruit cut into chunks
Muddle all ingredients with a muddler or back of a wooden spoon. Then add the crushed ice and stir briefly. Follow this with the Zeca cachaça and if room add some more crushed iced and give it another quick stir. Then sit back and enjoy the fruits of your labour.