14 AMERICANWAY
JANUARY 1 2009
T R A V E L
truly traditional mix of the drink that’s
simply out of thisworld. And even better, its
straight-up (okay, over ice) caipirinhamakes
afine companion for the restaurant’s non-
stopmeat delights.
MovingBeyondTradition
Modern twists on the authentic caipirinha:
ChICAgo
When in theWindyCity, warm
upwith a LuxeCaipirinhaN27 at
Nacional
27
(325West
HuronStreet, 312-
664-2727, www
.nacional27.net).Mix-
ologistAdamSeger
adds some yuzu
marmalade, whole
lime, and homemade
lime syrup into his
glass of joy.
BostoN
Put aBrazilian spin on tasty tapas
at
toro
(1704WashingtonStreet, 617-536-
4300,
), which of-
fers aCaramelizedCaipirinha. Caramelized?
Yep, that’s the treatment they give the limes
before themuddle begins. It’s the perfect sip
for the restaurant’s dark and sexy vibe.
PhIlAdElPhIA
Take onBrazil byway of
Cuba by infusing your nightwith the amped-
up fruity goodness of
AlmadeCuba’s
(1623
Walnut Street, 215-988-1799, www
.almadecubarestaurant.com) versions of the
classic cocktail, which include black cherry,
pineapple, and original lime.
dAllAs
Falling for cachaça but have a
friendwho’s still stuck on tequila?Break him
into the caipirinhaway at
laduni latin
Cafe
(4620McKinneyAvenue, 214-520-
7300,
). Their cocktail menu
features both a traditional caipirinha, and a
margarinha, madewith tequila and cointreau
as tasty stand-ins for the cachaça.Which-
everway you go, it’s a safe bet that you’ll
muddle through in tasty style.
los ANgElEs
Cachaça’d out?Well, you’ll
be back. In themeantime, consider trying a
caipiroska— a caipirinha that’s gone over
to the vodka side of the bar— at the new
Bar Centroat theBazaar byJoséAndrés
(SLSHotel at BeverlyHills, 465South La
CienegaBoulevard, 310-246-5555, www
.thebazaar.com).
— JennaSchnuer
AllAboard
For2009, cruise shipsaremakingmaidencallsatamyriadof
portson itineraries thatcross theAtlantic, circle theUnitedKing-
dom, andcruise theMexicanRiviera.
—SheilaCallahan
