June 4th, 2014
06:00 PM ET
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World-renowned chef, author and Emmy-winning television personality Anthony Bourdain visits Bahia, Brazil, in the season finale of "Anthony Bourdain: Parts Unknown," airing Sunday, June 8, at 9 p.m. ET. Follow the show on Twitter and Facebook.

Residents of Bahia, Brazil, may be getting ready to play host to many of the 2014 FIFA World Cup matches, but their lively Afro-Brazilian culture is proudly on display in the streets and on the beaches year-round.

Amid the state's intoxicating samba rhythms, colorful art scene and vibrant lifestyle is an equally intoxicating cocktail of lime, sugar and cachaça - the caipirinha, which just happens to be Brazil's national drink.

"What’s magical about this cocktail is the first taste, it’s like, 'I don’t know man. It’s a little too something.' And then that second sip, it’s like, 'aw, that’s kinda good.' Then the third sip, it’s 'where are my pants?'" host Anthony Bourdain says as he guzzles one in the streets of the capital city of Salvador.

For the season finale of "Parts Unknown," muddle up this refreshing drink at home and let your cares slip away to the beat of the drums.

Caipirinha

caipirinha

Makes 1 drink
Reprinted with permission from "The Bar Book" (Chronicle Books) by Jeffrey Morganthaler.

Morgenthaler: "Cachaça is one of the most rustic spirits in the world. The national liquor of Brazil, cachaça is made from the juice of fresh-pressed sugarcane, which is then fermented and distilled. Unlike rum, which is usually made from molasses, cachaça retains the fresh, grassy, vegetal flavors of the cane juice.

It would be tough for cachaça to claim its position as the third-most-consumed spirit in the world if it weren’t for the simple, peasant-like preparation of a drink known as a caipirinha. With nothing more than a little sugar and lime to ameliorate the rough edges found in many cachaças, this is one drink that’s more than the sum of its parts."

1/2 lime, quartered lengthwise, and white membrane removed
Heaping 2 tsp sugar
2 oz/60 ml cachaça
Crushed or cracked ice
For ideal serving: Chilled Old Fashioned glass

Combine the 4 lime wedges and sugar in the bottom of the Old Fashioned glass. Muddle the lime wedges with the sugar to release their juices and grind their oils from the peel. Add the cachaça.

Fill the glass with crushed or cracked ice and serve.

Previously on "Parts Unknown":
Northern Thailand
A tuk-tuk tour of Chiang Mai's cuisine
10 essential Chiang Mai experiences
Mississippi Delta
Hot on the tamale trail in the Mississippi Delta
10 things to know about the Mississippi Delta
Russia
In Russia, vodka wishes and caviar dreams
Mexico
In Mexico, a complex cuisine for a complex country
Lyon
In Lyon, a hearty serving of tradition
Las Vegas
10 things you didn't know about Las Vegas
7 sure bets for Las Vegas dining
Punjab
Bourdain strikes vegetarian gold in Punjab
6 secrets of Punjab
Detroit
The dog-eat-dog turf of Detroit's classic coneys
Tokyo
Tasting Tokyo's treasures
South Africa
Taste the Rainbow Nation
Sicily
Sicilian food to soothe the soul
10 things to know before visiting Sicily
Copenhagen
A sense of place in Copenhagen cuisine
New Mexico
In New Mexico, choose a side: red or green
Bourdain cops to mistake on Frito pie canned chili claim
10 things to know before visiting New Mexico
- Granada, Spain
Traditional tapas in Granada
11 things to know before visiting Spain
Israel, the West Bank and Gaza
In Jerusalem, even food origins are contentious
10 things to know before visiting Israel, the West Bank and Gaza
Bourdain has traditional Palestinian meal
– Congo

SPAM and coq au vin on the Congo River
Peru
Peruvian food, from guinea pigs to pisco sours
Peruvian food is having a moment
Make perfect pisco sours and ceviche
South America's pisco enjoys North American revival
Libya
Breakfast in Libya
Where fast food tastes like freedom
Morocco
iReport: In Morocco, eating is the spice of life
Street snacking in Morocco
Canada
O Canada! Our home and delicious land
Come for the strip bars, stay for the poutine
Colombia
Colombian cuisine – from aguardiente to viche
Americans just don’t understand the potato. Colombians do.
Los Angeles Koreatown
The ever-changing flavor of L.A.'s Koreatown
Bridging generations and cultures, one blistering bowl of bibimbap at a time
Los Angeles food trucks are in it for the long haul
Myanmar
Fall in love with Myanmar's cuisine
In Myanmar, drink your tea and eat it too



soundoff (7 Responses)
  1. ARavenhilt

    Hey CNN, Are there any other "Parts Unknown" left after Brazil???? Look I realize Sicily was a hot mess, but I love watching Anthony. He is a work in progress, & slightly pissed off , but giving his best to give us great tv. I like that he told the truth about his experiences. I just have to say this about the fishing scenes; I'm over it go to the local market and find a kitchen or find some musicians to talk to about their country. It seems too travel show anyway for the CNN format. Anthony has been very successful at finding the heart of some very difficult political situations in the world through "Parts Unknown" and shedding some light on many things so we can all try to understand the world better. Peace, ARaven

    June 30, 2014 at 8:36 am | Reply
    • Kat Kinsman

      This season is over, but there's another one on the horizon in a few months.

      June 30, 2014 at 12:14 pm | Reply
  2. Lophius

    Learned about these a few years ago and now make them every summer for friends... ALWAYS a big hit! :-)

    June 8, 2014 at 7:04 pm | Reply
  3. JellyBean

    Mix Simply Limeade with Simply Lemonade and a splash of Tanqueray gin over crushed ice with fresh sliced lemon and lime. Heaven.

    June 6, 2014 at 7:55 am | Reply
  4. Floyd Schrodinger

    Bet you won't drink chicha.

    June 6, 2014 at 7:19 am | Reply
    • Sven Brandenburg

      Chicha is nothing to write home about. Bet you wont drink ayahuasca.

      June 6, 2014 at 11:56 am | Reply
      • einnor76

        That's not exactly a "drink"........lol

        (yes, I know you drink it)

        June 7, 2014 at 12:18 am | Reply

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