| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Brazilian |
Beverage |
4 |
Servings |
INGREDIENTS
|
|
Several limes |
|
|
Crushed ice |
|
|
Rum |
INSTRUCTIONS
From: moorej@brolga.atea.mat.army.defence.gov.au (John Moore)
Date: Wed, 10 Jul 1996 11:01:35 +0930
You will need a jug, because you are going to make a jugful. Chop several
limes roughly, into eighths, say. Crush the lime pieces and throw them
along with their juice into the jug. Add crushed ice, white suger and
plenty of rum. Stir well and serve immediately, lime pieces and all.
Important note: The rum should be Brazilian rum ("Pinga" or "Cachac,a",
ie. cedilla on the second c, some brands are Velho Barreiro, Pitu', Casa
Grande, Tatuzinho) and the limes should be limes. Cachac,a has a very
different taste from, say, Bacardi, apparently because it is only refined
once so contains esters and other compounds that are removed by more
distillation (that's a story I've been told, anyway.)
Variations are:
Caipirosca, made with vodka instead of rum.
Cajurosca, made with cashew fruit and vodka.
I forget the name, made with pineapple and vodka.
CHILE-HEADS DIGEST V3 #039
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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