Serves: 1
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Chef's Notes:
Fogo de Chao, is a Brazilian-style barbecue restaurant with locations in many major cities. An endless suppy of meat comes your way, so if you're a meat lover you'll feel as if you've died an gone to heaven. This is an all-you-can-eat restaurant, with more than 20 different varieties of meat served at any time. There's a top-notch salad bar with buffalo mozzarella, artichoke hearts, and so much more. Fogo de Chao also happens to have one of the best bars you'll ever find. Their house specialty is the caipirinha, made from cachaca liquor—a by-product of sugar making also known as Brazilian white rum. If you cannot find cachaca, a light rum will also work.
Chef's Tips:
Did you know that you can make your own superfine sugar in a food processor? Simply process regular granulated sugar in short pulses for approximately 15 to 20 seconds. Superfine sugar dissolves almost instantly in liquids.
Ingredients:
1 lime
2 tablespoons simple syrup (recipe on page 184) or 2 teaspoons superfine sugar
2 (1-1/2-ounce) jiggers cachaça
club soda or lemon-lime soda (optional)
Procedure:
Wash and quarter the lime. Cut away the membrane at the center of each quarter and slice each quarter in half. Place the lime pieces in an old-fashioned cocktail glass and use a muddler to mash them. Add the simple syrup or superfine sugar and Ice to fill the glass three-quarters full. Pour in the cachaca and stir gently. You can top off the drink with a bit of club soda or lemon-lime soda to completely fill the glass, if you wish.
Restaurant: Fogo de Chao
Recipe Type: Authentic Copycat
Recipe Author: Unknown
Book: Copykat.com's Dining Out At Home Cookbook 2
Book Author: Stephanie Manley
Publisher: Ulysses Press
Original Photograph By:
Photograph Retouched By: Recipe Spy
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