How many times do you think we're going to get called out for mispronouncing
the content of today's episode?
I'm never going to say it.
I don't use the "c" word!
How about that?
Your mom's a caipirinha!
[the modulated rogue] The modern rogue makes a caipirinha.
We're back again in our favorite secret bar of all of Austin, with one of our favorite bartenders.
You know what, I'm just going to call it, favorite bartender.
- Favorite bartender? - Yeah yeah yeah.
I appreciate that.
Trever, what are we learning to make today?
We are going to learn how to make a "capherinya."
"Copperinya."
Caipirinha.
[in unison] Caipirinha.
Is it caipirinha?
Oooh, get ready for the comments.
All right, the caipirinha is the national drink of Brazil.
Do we have a national drink?
Why don't we have a national drink?
I think we need one, what would it be?
I don't know!
It would be, eh Budweiser, right?
Budweiser?
Because we're a disappointment to our species, right?
>> Jason: I'm not going to condone that.
Nah, I'm with you.
The national drink of Brazil, it is made with something that is like rum, because it's distilled
from sugar but it's called cachaça.
Why is cachaça not rum?
It is made from sugar cane, just like rum is, but with the distillation process there
are a couple of different variations and therefore you get different fruit flavor notes out of it,
but it is still a sugar cane based liquor.
As with most of these cocktails, its origins are apocryphal.
Apparently this one was *possibly* first created in 1918 in São Paulo, and it was used as
a remedy for the Spanish flu.
You just drink your time away?
It's like, "Well I'm gonna be sick for a bit, might as well spend it drunk."
Precisely!
I see a lot of sugar, I know we're using cachaça, which is distilled from sugar.
Is "caipirinha" Portuguese for "diabetes?"
No, but one of the root words actually does translate into the Portuguese term for "hillbillies,"
so...
>> Brian: Good enough!
>> Trever: All you need is lime, sugar, and cachaça.
What is this? This is not part of it?
Yes. There are variations of making this drink, and some people will actually use brown sugar,
and we're actually going to use a little bit of brown sugar simple syrup today to bring
out the molasses flavor that you're going to find in the cachaça.
What we're going to do, is you're going to start out with about five to six lime wedges here.
This is already off the reservation.
I was not prepared!
Then we're going to add just a bar spoon full of sugar into there.
Just to kind of spice things up, I'm going to put just a little bit of brown sugar simple
syrup in here.
And this is where the fun begins, because now we're just going to mash the living hell out of this.
>> Brian: Awwh! This is the muddler!
>> Brian: People are always asking, we've got those bar10der kits, and it's like, "What do you
use the muddler for?" and it's this!
Yes, you just really want to grind this up as much as possible.
>>Jason: I like that since the typically recipe is so complicated you're showing us something
with a little bit more flair and something that tastes a little bit more interesting.
>> Trever: Exactly.
>> Jason: So typically the caipirinha is just cachaça, lime, and sugar.
Yes.
>> Brian: We're going the fancy route, though.
Yes, just by adding the brown sugar, just to add a little bit of a different flavor.
I can already tell this is going to be my favorite drink we've ever made.
>> Trever: I've talked about muddling before, and really you're just trying to get the essential oils
out of the fruit.
This time you really just want to mash the hell out of this.
Okay.
>> Jason: Yeah, because I know with the old fashioned that we made, you didn't want to mash it up too much.
This one you really do, you almost want just a consistent pulp all over the place.
Yeah, exactly.
To finish this off it's just as easy as adding about two to three ounces of cachaça.
>> Brian: Ugghh this is going to be the best drink ever.
- I'm calling dibs. I'm saying first-sies. >> Jason: All you, man!
>> Brian: So much rum!
This is one of the preferred summer drinks for me because it's so refreshing.
>> Brian: Now, we're getting into fancier territory.
Is this the kind of thing that at most bars you can ask for and they'll be able to make?
Yeah, depending, because this drink does take a little bit of time with the muddling.
But someone that really appreciates a good spirited drink like this, they'll take the
time to make it for you.
One more time, what's the "c" word again?
>> Jason: The drink itself is caipirinha.
Got it. Caipirinha.
>> Brian: Wow! That was- >> Jason: It's ready!
>> Trever: We're done.
>> Jason: We're done, yeah.
The good thing about this is that anyone can make it.
You can find cachaça in most liquor stores.
Oh, right on. May I?
>> Trever: Yeah, you have the honors.
Dude, I love it!
That hit of acidity is perfect, that's fantastic.
It's one of the most refreshing drinks you can get.
It does, it tastes clean.
I think this is one of the easiest drinks we've made.
Well, it's one of the simplest, but it's also one of the most involved in that you have
to do all the mashing in there.
This is a good way to look fancy to somebody, and show that you put effort and love and
care into the drink.
Yes!
>> Brian: And also it's delicious.
And plus, you'll sound exotic when you're throwing out the Portuguese.
Uh, let me see if I got it right.
Cachaça, and...
Kimchi?
[alternating] Caipirinha!