As I stated in the last post, the Confederados Cocktail recipe was found on the Imbibe Magazine website. The recipe comes courtesy of Julian Goglia of The Pinewood Tippling Room in Decatur, Georgia. Allow me to inject a little historical background here courtesy of my alter-ego HistorySisco (Instagram @HistorySisco).
In Brazil, the Confederados are descendants of many a Southerner who as part of the Confederate States of America fled the country to Brazil when the Civil War was lost. The Confederados built up their community in unexplored land in Brazil based on land grants given to them by Emperor Dom Pedro II. For more information on the Confederados and their yearly celebration in Brazil, I recommend you read Meet Brazil's 'Confederados': They've forgotten how to speak English but the South American descendants of rebels who fled US after the Civil War still turn out by the thousands to celebrate their Dixie roots by the Associated Press from the UK Daily Mail website dated 27 April 2015.
Now I can't definitvely say that this is the reason why the Confederados cocktail is named the way it is. But the connection can be made between the name, the base spirit used (cachaça) and the location of the bar/restaurant where it was invented. Be that as it may, let's move on to the cocktail.
Cachaça is an interesting spirit to play with. Cachaça has a very interesting flavor profile to it. Some have described it as tasting "funky." From what I have read, this might be due to the fact that it is made using sugar cane juice instead of the traditional molasses that is used to make its cousin: Rum. Keeping that in mind, allow me to elaborate on the cocktail itself.
I had Momma-San give it a quick taste. She said that the cocktail went down "a little hot" but that overall it was pretty refreshing. I would say her description is accurate. This cocktail was hitting notes all over the palate. The "hotness" she felt was the balsamic vinegar part of the shrub which paired nicely with the sweetness found both in the shrub but also in the simple syrup. There was also a fresh tart taste from the muddled lime and a subtle fruitiness from the watermelon. The cachaça was definitely present, just swimming around the other ingredients. It was ironic that I used the terms swimming since I was watching the Olympic swimming on the boob tube. It was so refreshing that I put down three of them. Here is my YouTube video tasting the Confederados Cocktails.
But I wasn't done yet.
I would be remiss to do a post on Cachaça and not make the national drink of Brazil: The Caipirinha. In the past I've written a couple of posts on the Caipirinha: Homemade Caipirinhas with Leblon Cachaça and Strawberry Caipirinhas so this isn't quite uncharted territory. This time I used the recipe found in the June 15, 2015 Esquire Magazine article How to Make a Caipirinha by David Wondrich.
1/2 teaspoon sugar
2 ounces cachaca
Slice the lime into 1/2-inch rounds, cube them, and muddle them in an Old-Fashioned glass or small tumbler with the sugar. Add a couple of ice cubes. Pour in the cachaça. Serve with a stirring rod.
I found the Caipirinha to be a bit tart for my taste. I added an extra 1/4-1/2 tsp of sugar to the drink and found it to be balanced. Truly a nice, refreshing way to end the evening's Olympic festivities. Here is the video for the Caipirinha:
With this week's work schedule being altered due to vacations, I'm not quite sure what I will do in terms of home cocktailing. I have a few ideas, hopefully time will let me execute them.
Until Then Happy Drinking,