We tried to order a mojito but there was no mint, we were told. We asked if they could make a naranjita, but there was no rum.  A margarita? Nope, no tequila.

“What could you make?” Brian asked.

“We can make a caipirinha,” our waiter said confidently.

It had been a big day. We’d ridden a ferry across one of the largest lakes in all of Central America, Lago Colcibolca, to Ometepe, the island throned with not one, but two volcanos.

We’d wandered the beach

Walked nearby trails

Even found monkeys

And we’d watched the sun set

Dinner was Creole fish and sirloin steaks and pastas, all were fine but unremarkable.

But the caipirinhas? We were fortunate the lodge was out of everything else. The caipirinha became Brian’s cocktail of choice the remainder of the trip. Hailing from Brazil, caipirinhas are made from cachaca, a spirit made from fermented and distilled sugar cane juice, and lime and sugar. If you don’t mind your cocktails strong, you’ll find it especially refreshing in the tropics.

Caipirinha

2 oz. cachaca

4 small key limes

2 tsp. sugar

Cut limes into wedges and place in an old fashioned glass. Sprinkle sugar over wedges and muddle the flavors together. Fill glass with ice and pour in cachaca. Mix well.

Find more travel and food stories at Wanderfood Wednesday!

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