From Filtered Coffee to Caipirinha: My Tips for Brazilian Drinks
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In LaBouffe, when I talk about tips, I am not chasing trends. I look for what works in everyday life, what complements a meal without overpowering it. In Brazil, I go by moments, almost like a well-balanced mix: in the morning, I stay loyal to café coado—filtered coffee—sometimes strong, sometimes softened by a simple fruit such as passion fruit or cashew fruit. When I want something refreshing without feeling heavy, I think of coconut water, sugarcane juice, guaraná or iced mate, which I gladly drink in Rio, in Copacabana’s salty air, without any unnecessary ceremony. To me, these non-alcoholic drinks are part of the Brazilian rhythm: they wake you up, quench your thirst, get the day going again, and pair wonderfully with pão de queijo early in the morning or with a pastel de feira when I need a straightforward, simple snack. For apéritifs, I follow the same principle of getting it just right. A cachaça caipirinha, with lime and just the right amount of sugar, remains for me Brazil’s most telling classic; I see it as a drink for sharing, not for showing off. I may also choose an ice-cold beer with a coxinha or churrasco and, when I am in the mood for something gentler, a sparkling wine from Serra Gaúcha or a coconut batida. My tip, ultimately, is simple: I keep the drink in tune with the moment. I choose non-alcoholic options when I want to breathe, save spirits for tables where I sense respect, and choose wine when I want something more composed. I always stay where the taste is sincere and where no one judges how others drink or eat; that is the kind of calm in which I feel most at ease, and in which I experience Brazil most faithfully. Alcohol abuse is dangerous to your health. Drink in moderation.
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