Hello! It’s been a busy couple of weeks. I just got done at SXSW, a conference that looks like all fun and games if you are far away, but if you have been you know that it is a crazy mix of networking, working on your normal job, running from event to event, learning a TON and also definitely having a great time. It’s an experience! I learned so much cool stuff.

And, of course, I’ll post an Austin food guide later. The day after, I’m happy to be relaxing in a great hotel room, half-watching a Chopped marathon and getting caught up on normal correspondence. I had the simplest dinner tonight – a citrusy piece of fish with almonds and rice and a can of beer – it was too dark for a nice photo, but it definitely hit the spot.

The caipirinha has always been one of my favorite cocktails. But it hasn’t always been easy to find cachaca just anywhere. Luckily, it’s getting easier and easier – I’ve started to see Novo Fogo at bars across the country – it’s also the cachaca I use at home.

I made one of these delicious caipirinhas last week after a very busy day at work, when something super, super cold sounded so good. My method is a tiny bit convoluted and probably wouldn’t work for fast production of large numbers, but I’m doubling the ice to get is as cold as possible. But I also want to keep the lime halves.

This will result in a slightly larger amount of dilution. For a cocktail that is composed of only a spirit, an acid and a tiny bit of sugar, I don’t actually think that’s a bad thing.

Here’s what you need:
2 oz. cachaca (recommended: Novo Fogo)
1/2 lime, cut into half again
1 tsp. simple syrup
1 lime wheel for garnish

Muddle the limes in the bottom of a shaker, getting as much juice out as possible. Add the cachaca and simple syrup, and fill with ice. Shake until icy, icy cold. Use a fork or spoon to retrieve the lime halves and put them in the bottom of a rocks glass, then fill with ice and strain the shaker over the second round of ice.

Garnish with a lime wheel.