Despite the many stories surrounding the caipirinha, there is no exact record of how it came about. One of the hypotheses is that during the colonial period, sailors who embarked in the colonial port of Paraty, on the coast of Rio de Janeiro, mixed lime and cachaça to fight diseases such as scurvy.
Caused by the lack of vitamin C in the body, this disease is characterized by the appearance of bleeding, especially in the gums.
Another version is that the pioneers, during trips to the interior of Brazil, also liked to mix cachaça with fruit and honey, to protect themselves from tropical diseases. In the book Caipirinha - Espírito, Sabor e Cor do Brasil, the scholar Jairo Martins da Silva reports that, one morning, the pioneer Pascoal Moreira Cabral Leme missed the honey for the mixture. He ordered two Indians to search the forest and, when they returned, the Indians arrived with their hands full of gold nuggets. The expedition remained there, founding Cuiabá in 1719.
The most accepted version is that the caipirinha was born in the interior of the state of São Paulo around 1918, during the outbreak of the Spanish flu. To fight the flu, people made a popular recipe based on lemon, cachaça, honey and garlic. Over the years, garlic and honey were suppressed and sugar and ice were added to keep cool during the heat. "In the Modern Art Week of 1922, caipirinha was widely drunk to symbolize Brazilian culture, which was decisive for its appreciation to spread throughout Brazil from 1930 onwards", says Silva.
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| Brazilian caipirinha |
Texto traduzido da reportagem: 500 Anos da Bebida Nacional - Revista AVENTURAS NA HISTÓRIA (Editora CARAS) Edição 155 - Junho 2016.
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