Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Several limes
- Crushed ice
- Rum
Preparation
From: moorej@brolga.atea.mat.army.defence.gov.au (John Moore) Date: Wed, 10 Jul 1996 11:01:35 +0930 You will need a jug, because you are going to make a jugful. Chop several limes roughly, into eighths, say. Crush the lime pieces and throw them along with their juice into the jug. Add crushed ice, white suger and plenty of rum. Stir well and serve immediately, lime pieces and all. Important note: The rum should be Brazilian rum ("Pinga" or "Cachac,a", ie. cedilla on the second c, some brands are Velho Barreiro, Pitu, Casa Grande, Tatuzinho) and the limes should be limes. Cachac,a has a very different taste from, say, Bacardi, apparently because it is only refined once so contains esters and other compounds that are removed by more distillation (thats a story Ive been told, anyway.) Variations are: Caipirosca, made with vodka instead of rum. Cajurosca, made with cashew fruit and vodka. I forget the name, made with pineapple and vodka. CHILE-HEADS DIGEST V3 #039 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
