red-wine caipirinha

[yvonne johnson]

I was taken with the picture of the red-wine caipirinha in Sunday's NYTimes (Styles section-why I bother, I don't know).  Theo is serving this drink which was created by one of their bar staff recently.

2 teaspoons granulated sugar

1/2 lime, cut into wedges

3 ounces red wine, Rioja was suggested, but I used Bordeaux.

I paraphrase the short instructions:

Take highball glass and mix the sugar and lime

Fill glass with ice

Add wine, stir

Taste, then throw away.

[Liza]

Many thanks for the stern warning, Yvonne. How dare the NYT try to malign the very lovely caipirinha...

[tommy]

i don't get it.   :confused:

[Miss J]

It's just a super-simple sangria, isn't it? Sweet, citrus, wine...why anyone would bother to call it a caipiriniha, I'm not entirely sure though.  :confused:

Miss J

[yvonne johnson]

Sometimes, it's best not to ask too deep questions of the Times.

As Miss J says, it seems to be "a super-simple sangria". However, as consort noted, it is more concenrated than sangria and therefore less refreshing as well as being pretty foul tasting.

I don't get the name either. The article says, "The recipe simply substitutes red wine...for cachasca, the Brazilian spirit distilled from the juice of sugar cane".....and the drink "suggests the...caipirinha".  By this logic, I can make a red-wine gin and tonic, by simply substituting red wine for the gin.

[Liza]

...and tossing that quickly away as well, right?

[Hopleaf]

I think I'll have a red wine beer tonight by simply substituting red wine for beer.  I'll be sure to toast the NYT for this cunning revelation in replacement therapy.