The Spirit World

Few years ago, Caipirinha shows in all serious researches about the style of drinking, as one of the recipes of most world increase. We can find the combination of lemon, sugar and cachaça around the world, from Canada to Switzerland, from South Africa to Japan. Now what is behind this brazilians fever must be carefully observed.

            It is common knowledge that the process of acceptance of important recipes comes along trends of your generations, like Dry Martini on 20’s, the shooters on confuse and decaying 80’s.

Caipirinha not only follow new trends but also changes the way of thinking of the society, like the search for natural ingredients, the return of minimalism, the acceptment of kitsch as an answer to the repeated glamour of 90’s. The process to coloring and the practicity on preparations push the recipe abroad. Examples of acceptment of these new trends we have the Mojito, wich return as na icon of this transition, whithin “Caipirinha” and with it is joined the tropical concept – that has nothing  like with the caribbean concept of flavour excess, colour and sweet.

It is necessary to make clearly that according to nº 4.851 Brazilian Law from 2003, that regularize “Cachaça” as a tipical brazilian spirit, and needs especifications in your production, we had a worldwide opening for this distilled that has always been confunded with run, and soon appeared many companies especialized in this Cachaça only for export.

Even though each region, continent or country transform their realities and needs to serve determinated recipe and for it happen, have to modify the original recipe (what is subject for a whole article), I hope that don’t become an usual recipe as one. I tasted at Sweden, with lemon, (not the Tahiti lemon, green, but the yellow one), and brown sugar instead of refined sugar.

In a closer article, I’ll write again about “Caipirinha”, looking for answers for one of most interesting and curious legends and truth about the history and style of drinking Caipirinha.