This is dedicated to Rio’s win of the 2016 games. Caipirinha is Brazil’s national drink; it is usually made using limes, which are somewhat sour. I was looking to do something a little different with the fruit from my calamasi trees this weekend. So calamansi is the perfect citrus fruit to give this traditional drink a little makeover. My calamansi trees have been growing very well this year and have given about 3 harvests each. Things slow down a little in the winter, but they do continue to grow.  Calamasi’s taste in between a kumquat and a tangerine. They are very sour with a subtle sweetness, so this drink has a good balance between sour and sweet without having any hint of syrupyness.

Cachaça is essential to the obtaining the correct flavour for this drink if you choose to add alcohol. If you do not have access to cachaça, rum is the closest substitute. However the difference is taste is noticeable. Cachaça is made is made directly from sugar cane, while rum is a by product of the sugar making process. For this mix drink use a clear cachaça as you would a clear rum. You will need

• 4 ounces water
• leaves from 1 sprig of mint
• 2 tsp. f granulated sugar
• 1/2 to 1 tsp. cachaça (optional)
• 3 tsp. calamansi juice
• 2 small ice cubes

Squeeze the calamasi juice into a small glass, then add the granulated sugar and mint leaves. Using a spoon mash the mint leaves into the sugar. This wil also help the sugar dissolve. Add the shot of cachaça, then the ice cubes. Next fill the glass with water and stir. Serve immediately.

Cachaca