QUOTE (FlaSoxxJim @ Aug 31, 2009 -> 12:59 AM)
OK, a caipirinha sidetrip was in order before getting to some beers, particularly after the sweep completed against our craptacular ball club.
G&T bmags [old man edit needed to correctly identify poster] mentioned using Leblon cachaça, which is what most bars around here are starting to use for their caipirinhas. I tend to like those a lot when made correctly, but since Pitu was the brand I was first exposed to and I like the flavor AND I can still get a liter for $17, that's the house brand for now.
My caipirinha is only slightly tweaked from the Pitu label recipe, basically subing 2:1 simple syrup for granulated sugar. It's very often an acquired taste — the flavor of cachaca being very forward and earthy, and not like Martinique rhum agricole in that regard. But, the damn things are really addictive once you develop a taste for them. As refreshing as a good mojito can be, they can get too sweet, and caipirinhas are the perfect cure for that.
Modified Pitu Caipirinha
• 1/2 lime, cut into 4-6 pieces and muddled in mixing glass.
• add 1.5 oz Pitu cachaca
• add 0.5 oz 2:1 simple syrup
• add crushed ice
– Shake all ingredients and pour into serving glass with wedge lime for garish.
– Drink and repeat as necessary until baseball season is over.
mixing glass? I just pound that stuff with the long sticks.