The NY Times has published and article proving that Brazil’s national spirit is on the raise and its applications go far beyond its most famous cocktail The Caipirinha.
” After a long campaign on the part of some of the spirit’s producers and the Brazilian government, the United States decided in April to start the process that will recognize the centuries-old South American distillate of sugar cane juice as a distinctive liquor. No longer will makers be forced to label their wares as “Brazilian rum.”
“But there’s no denying that cachaça slips easily into the exotic rum-soaked world of tiki. At Lani Kai, in SoHo, Julie Reiner blends it with lime juice, calamansi (a tiny citrus fruit native to the Philippines), cream of coconut and litchi juice to make a Bermuda Triangle.PKNY, the Lower East Side tiki bar, sells the Don Gorgon, pairing the spirit with Aperol, lemon juice and simple syrup, and crowning the mix with soda water and grated cinnamon. The menu at Smuggler’s Cove includes a batida, a luscious drink brimming with coconut cream and crushed ice that has a Brazilian pedigree that goes back further than the caipirinha’s.”
“Most cocktail bars these days have a cachaça cocktail on the menu that isn’t a caipirinha,” said the mixologist Aisha Sharpe. One of her contributions — a mix of lemon-grass-ginger syrup, lemon juice and watermelon juice called Ooh Yeah — was recently added to the cocktail menu at the Breslin on West 29th Street.