A decade ago, ordering a caipirinha outside the Brazilian enclaves in South Florida or New York would puzzle most bartenders. However, thanks to the efforts of a dedicated group of producers, the now-ubiquitous cocktail (made with cachaça, lime and muddled sugar) can be ordered in places as diverse as Café Laguardia, Al Primo Canto, Café 28 or Karyn’s on Green.
“Caipirinha has been the object of intense experimentation by bartenders and mixologists in the US,” explains Vicente Ribeiro of Fazenda Soledade in Rio de Janeiro. “A larger variety of fruits have demonstrated cachaça can be as versatile as vodka, albeit with a higher complexity of aromas and flavors.”
“When we started in 2005, awareness was less than one percent of cocktail consumers,” explains Steve Luttmann of Leblon, one of the major premium brands commercialized in the United States. Awareness of cachaça among cocktail consumers is now nearly twenty percent in the major markets (New York, LA, Chicago, San Francisco and Miami). The caipirinha, with thirty-percent awareness, is now one of the top-ten cocktails on menus, and was the fastest-growing cocktail in 2010. Read the rest of this entry »