For the last week, I've been on a Caipirinha kick. Although I usually don't randomly have cocktails during the week, I was on vacation last week, visiting my brother, my sister in law and my gorgeous niece and god daughter, E.
Once at their house, I found out that my grandma had decided to come see me from the Dominican, since Florida is a lot closer for her to travel to than our city by the bay. I was so incredibly happy!
My husband had stayed in San Francisco for this trip so that I didn't get distracted from my self appointed duties of nanny/personal chef for the family during my stay, and one afternoon while I was on the phone with him, he suggested that I get a bottle of cachaça and make some Caipirinhas for my grandma and I. It sounded delightful!
On one of our outings, my sister in law C and I, took little E on her first trip to the liquor store to get some goods for my brother and I: Presidente for myself (it's my favorite beer from back home, a tasty, refreshing Pilsner and I can't get it on the west coast), some random beers for my brother (including a delicious bourbon barrel aged bock from Schmaltz Brewing http://www.shmaltzbrewing.com/CONEY/hb.html) and a bottle of cachaça for the house. We were fortunate enough to find one of my favorite (both in brand and in style), Ypioca Prata http://www.ypioca.com.br/empalhadas.html .
That same evening, I made a few rounds of Caipirinhas, basing my improvised concoction on the memory of my friend D's Brazilian friend's recipe (he showed us how to make them a few years ago in the island) my husband's (named one of Sf Chronicle's Bar Stars and Cocktail Wizards in 2012, but my cocktail wizard and star since 2006) guidance, and my taste bud's memory.
Sitting out on the patio in the calm humidity of a warm summer night, right after a light drizzly rain, catching up and savoring this delicious cocktail, was just what the doctor had ordered. We enjoyed the drinks in love and laughter, in an absolutely lovely evening.
After the first two rounds, I went back in the kitchen to make our third, but we only had one lime left.
I searched the fridge for a hidden one (I was sure I had seen another one in there a few hours earlier) and instead found a half melon. Bingo!
I made our third and last cocktail of the night with the addition of sweet summer Melon (alas, I believe it was a cantaloupe from California even though the south can produce some fantastic summer melons...), and they were exquisite. I wanted to add some Basil or Mint in there too, but we didn't have either.
The "Melon Caipirinhas" were so good, that a couple of nights later, I made some more. And a few nights ago, back in San Francisco with J, I once again, enjoyed another one.
It's a tasty and refreshing drink. Light enough for those faint of "spirit" (pun intended), tart enough for those who prefer something more acidic, but sweet enough for those who like a little more sugar in their lives. And for those of us who miss the tropics, it's just as heartwarming as a nice comfort food meal.
Melon Caipirinha (serves 2)
2 ea Large limes, sliced in 6.
1 to 1 1/2 TB Evaporated Cane Sugar
1/2 cup Ripe Melon, cut into medium size chunks
1/2 cup Cachaça (I prefer Ypioca Prata but any will do)
Crushed Ice (enough to fill two rocks glasses)
Note: Evaporated cane sugar is less refined than your average white sugar, and therefore has a much stronger sugar cane flavor, which I prefer.
In a large measuring cup or bowl muddle the limes with the sugar. I found tit was a lot easier for my non expert muddling self to do it in a receptacle with a handle so I could make sure to muddle the ingredients well enough, without risking the bowl sliding out from under me and breaking :)
Since I didn't have an actual muddler, I used the back of a pestle from a classic Dominican mortar and pestle or "pilon de majar" (http://www.etsy.com/search?includes%5B%5D=tags&q=wood+mortar+pestle).
You could use the right end, provided you don't use the mortar and pestle for anything savory such as garlic or onions, or your drink will taste rather funky, and not in a good way. If you don't have a muddler, or a pestle, you can use a large metal spoon, or a wooden reamer citrus juicer (http://www.oxo.com/p-464-wooden-lemon-reamer.aspx)
Once the lime juices have been released, add the melon and keep muddling until the fruit is in very small pieces, and you can see the juice in the bowl.
At this point, add the cachaça, as well as the ice, and mix a few times with a spoon or a chopstick. Taste, and add more lime or sugar if needed. The sweetness of the melon will determine how sweet or tart your drink will be, adjust accordingly.
Pour directly into two rocks glasses (this is one of the few cocktails that are served with the same ice used to mix them with) and enjoy.
I highly recommend sharing it with loved ones (the more the merrier) and if possible, sitting outside while doing so.
Salud!
