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

I think I’ve picked the last longans (or longons) of the season here – well at least my plant does not have anymore to give. I was very happy that it survived the winter last year, so I can now look forward to an even bigger harvest next year. Now what to do with longans? They’re very similar in appearance to lychee but smaller and not as sweet.

Fresh Picked Longans

Their flavour is very similar to coconut water, so I decided to use them for something refreshing, something that would not destroy their subtle flavour. Here is a simple recipe for a longan refresher that will make your morning extra special. You can do it with or without alcohol. Be careful to peel your longans and remove the hard inedible seed in the middle. I encourage you to peel quickly, because you will find yourself eating the longans before you have enough to make the drink.

10 peeled and seeded longans

2 tsp sugar

6 ounces cold low sodium soda water or mineral water, soda is better.

1 tsp lemon

1 ounce anejo (optional)

Place the peeled and seeded longans into a glass and add the sugar. Use a spoon to crush the longans with the sugar. Add the lemon and anejo if you desire. Then add the cold soda or mineral water. Enjoy!

Lychees