You could be forgiven for not knowing that September 7 is Brazilian Independence Day. Celebrate this important milestone with your aliados with these classic South American cocktails.
When we think of South America, it’s invariably Brazil that comes to mind first. That’s not to say that Chile, Peru, or even little Uruguay (the first country in the world to blanket legalise marijuana) don’t have their selling points, but nothing compares to the vitality, the culture, the pride, and the life-embracing attitude of the Brazilians. As South America’s largest nation celebrates its independence from the Portuguese (technically the United Kingdom of Portugal, Brazil and the Algarves) in 1822, we thought we’d raise a toast to the world’s brasileiros with some of the country’s most iconic local libations.
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Caipirinha
Remember when the world beyond Brazil discovered the Caipirinha? The muddled madness that resulted probably put some bartenders in the ICU with chronic RSI. Probably the most popular of Brazil’s army of heady summer-time coolers, the Caipirinha is not only a man’s drink masquerading as one of the ladies, but it also sounds cool if you order it and know what you’re talking about.
A blend of muddled limes, caster sugar, and 60ml of cachaça – a brilliant spirit made from fermented sugar cane juice – topped with as much ice as you can jam into the glass, this is a firm favourite right the way around the world. Replace the limes with pineapple, mint, strawberries – hell, even durian, we don’t judge what you put in your mouth – and you have a Capifruta. The only problem with this curious rendition is that those ladies you’re trying to impress will think you made the whole thing up.
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Caipiroska
Another popular crowd-pleaser that’s been as successfully exported as Havaianas thongs, the Caipiroska may sound like a Russian assassin but it’s essentially a Caipirinha with vodka in place of the grassy and fruity goodness of cachaça. With its strong earthiness and sweetness, the local sugar cane spirit isn’t for everyone, and the Caipiroska, said to have been made popular with Russian seafarers visiting Rio de Janeiro, is a failsafe when you’re mixing it up at home. Don’t be shy to try adding additional fruit flavours – passionfruit is a sure winner.
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Batida
For warm nights that look like they will linger, keep cool and hydrated with a Batida, a traditional alcoholic shake and possibly the country’s second favourite drink. Made with cachaça (naturally) with fruit like watermelon, fruit juice, coconut water, milk, or coconut milk, as well as a dash of sugar, the ingredients can be blended or shaken over ice depending on how athletic you feel in the heat. A variation that’s considered a little more couth is made with red wine, condensed milk, and ice. You asked.
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Pisco Sour
You can’t think South American cocktails without thinking about the enigmatic pisco sour, a silky yet complex cocktail that’s not found from San Paulo to San Francisco. Most commonly associated with Peru (where it has its own national holiday) and Chile, where pisco – grape seed brandy – originates from, the pisco sour has been a favoured cocktail in the region since the 1700s, although the modern incarnation dates from the early 1920s and riffs on the classic whisky sour.
Simply shake 60ml of pisco, 30ml of lemon juice, 20ml of simple syrup, and 1 egg white vigorously over ice before straining and topping with a few drops of aromatic bitters. Fun fact: the Chilean version doesn’t include egg white or bitters and usually uses pica lime.
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Chilcano
A great refresher after a bout of beach soccer perhaps, the Chilcano is a blend of pisco, lime juice, and ginger ale that’s very popular in Peru but also ordered across South America. Built over ice in a tall glass, the drink is said to be as great a hangover cure as it is inducer. Perfect for batch production and as a cooler at the end of the day or as a lower sugar alternative to the pisco sour, try yours with diet ginger ale or a 50:50 blend with soda water.
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Capeta
Perfect for the after-after-party, the South American classic the Capeta, which means little devil in Portuguese (we thought you’d like that), is a heady combo of cachaça, guarana powder, condensed milk, and Nesquik (yes you can try Milo). Sweet, reviving and rather delicious, this favela flavour is guaranteed to wake you up and mellow you out like sharing fresh sheets with a new friend.
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Paulista
For something that’s dead easy to make at home, the Paulista is another ready export from the land of the Lambada. Named for the city of São Paulo, this year-round favourite is made with muddled summer fruits like peaches, oranges, raspberries, or blueberries, shaken with tons of ice and a hefty measure of cachaça, and topped with a dash of port wine. Earthy, cooling, fragrant, brilliant.
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