Mar 13, 2009
For decades, the caipirinha was one of Brazil’s best-kept secret. That was until the country’s potent national cocktail - sugarcane spirit (cachaça) on ice with muddled lime and sugar - started popping up on ritzy bar menus from Paris to New York and everywhere in between. Brazilians have now moved on to a newer – and some say improved – version called the saquerinha. As the name implies, it’s made with sake instead of cachaça, which is generously poured over muddled fruit (usually strawberries or kiwi) and crushed ice. It’s what upper-crust revellers are seen sipping at São Paulo’s new summer hot spots, like Bar Secreto.
Photo: Courtesy of Destemperados