|BarNone Drink Recipes Newsletter|
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Hi and welcome to the first ever BarNone Drinks newsletter. We'll be collecting facts, reviews, articles and other features to send to you once a month. We hope you enjoy it.
To spike your watermelon for a party, simply cut a hole in the melon big enough to insert a funnel. Pour alcohol (Rum, vodka or champagne are all nice) into the melon through the funnel. The longer you leave it, the more alcohol is absorbed into the fruit. Don't let it sit too long though as the outer rind of the melon will absorb much of the alcohol and the inner fruit will be a little weaker. Overnight would probably be good. Top up your watermelon a couple hours before serving and you'll sure to be a success.
Cachaa is a distilled spirit unique to Brazil that is made from fresh pressed sugarcane. Originally thought to be invented in the 1600's by Brazilian slaves, cachaa was believed to relieve weariness and to increase vigor. Indeed, the caiprinha and other cachaa based drinks fuel nightclubs from Rio to Ibiza all night long. The passion and sensual allure of Brazilian cachaa is undeniable.
Much like wine, the flavor of cachaa is determined by the Brazilian climate, the soil and the aging process. Different regions of Brazil will produce cachaas of completely different tastes. At present it is estimated that Brazil has well over 4,000 cachaa distilleries and produces 1.2 billion liters per year.
While many Latin American countries also produce a distilled spirit from fresh sugar cane called "Aguardente", this is where the similarity with cachaa ends. "Aguardente", which means "burning water", is known (and justly named) because of the sharp sting on the tongue and the fiery hangovers from this rough spirit. Not so with cachaa, which smooth, mellow in flavor and possessing a wonderful aroma of freshly cut sugar cane.
Of course the quality of cachaa will depend on the brand. To judge the quality of your favorite cachaa use the following tests, just as a Brazilian cachaa connoisseur would:
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