Build

60 ml Cachaça (white)
60 ml Coconut milk
30 ml Condensed milk
Handful of ice
Garnish: toasted coconut flakes

Method

Add all ingredients with ice to a blender. Blend until smooth — about 15 seconds. Pour into a chilled tumbler. Garnish with toasted coconut flakes.

Build

60 ml Cachaça (white)
30 ml Fresh lime juice
20 ml Condensed milk
1 tsp Caster sugar
Handful of ice
Garnish: lime wheel

Method

Add cachaça, lime juice, condensed milk and sugar with ice to a blender. Blend until creamy and frosted. Pour into a chilled tumbler. Garnish with a lime wheel.

Build

60 ml Cachaça (white)
60 ml Fresh passion fruit pulp
20 ml Simple syrup
Handful of ice
Garnish: passion fruit half

Method

Combine all ingredients with ice in a blender. Blend until smooth and frothy. Pour into a chilled tumbler. Garnish with half a passion fruit on the rim.

Build

60 ml Aged cachaça
1 sugar cube (or 7 ml rich demerara syrup)
2 dashes Angostura bitters
1 dash orange bitters
Garnish: orange peel

Method

Place sugar in a rocks glass and soak with both bitters. Crush gently and add a splash of cachaça to dissolve. Add a large ice cube and the rest of the cachaça. Stir gently for 10 seconds. Express an orange peel over the surface and drop it in.

Build

60 ml Aged cachaça
25 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: cocktail cherry, orange peel

Method

Combine cachaça, vermouth and bitters in a mixing glass with ice. Stir for 20 seconds until well chilled. Strain into a chilled coupe. Garnish with a cocktail cherry and an expressed orange peel.

Build

60 ml Cachaça (white or aged)
25 ml Fresh lime juice
20 ml Simple syrup
1 fresh egg white
Garnish: 3 drops Angostura bitters

Method

Dry-shake all ingredients without ice for 10 seconds — the egg white needs the agitation. Add ice and shake hard for another 10 seconds. Double-strain into a chilled coupe. Float 3 drops of Angostura on the foam.

Build

45 ml Cachaça (white)
20 ml Fresh lime juice
10 ml Simple syrup
60 ml Prosecco (well chilled)
30 ml Soda water
Garnish: lime wheel, mint sprig

Method

Build cachaça, lime juice and syrup over ice in a large wine glass. Top with prosecco and soda. Stir very gently once. Garnish with a lime wheel and a sprig of mint.

Build

1 ripe mandarin (or tangerine), quartered
2 tsp Caster sugar (or 15 ml simple syrup)
60 ml Cachaça (white)
Crushed ice

Method

Place mandarin quarters and sugar in a sturdy rocks glass. Muddle to release the juice and oils — work the sugar into the fruit. Fill the glass with crushed ice. Pour over the cachaça and stir vigorously with a barspoon for 10 seconds. Top with a little more crushed ice and serve with a short straw.

Build

60 ml Cachaça (white)
30 ml Condensed milk
10 ml Honey
1 tsp Ground cinnamon
Garnish: cinnamon stick

Method

Combine all ingredients in a shaker with plenty of ice. Shake hard for 12 seconds — the condensed milk and cinnamon need full integration. Strain into a chilled rocks glass over fresh ice (or up in a coupe). Garnish with a cinnamon stick.

Build

30 ml Cachaça (white)
30 ml Condensed milk
30 ml Whole milk
15 ml Cacao liqueur (dark)
Garnish: ground cinnamon or cocoa

Method

Combine all ingredients in a shaker with ice. Shake hard for 12 seconds — the milks and cacao need full emulsion. Strain into a chilled coupe (no ice). Dust with cinnamon or unsweetened cocoa powder. Literal translation: 'jaguar's milk'.

Build

250 ml Cachaça (white or lightly aged)
100 g Brown sugar
1 orange (zest in strips + juice)
1 cinnamon stick
3 whole cloves
2 cm Fresh ginger (sliced)
150 ml Water
Garnish: cinnamon stick, orange wheel

Method

Combine sugar, orange juice and zest, cinnamon stick, cloves, ginger and water in a saucepan. Bring to a gentle simmer for 5-10 minutes — do not boil hard. Add the cachaça and warm through for 1 minute (the alcohol burns off slightly — stir once). Strain into heatproof mugs. Garnish each with a cinnamon stick and an orange wheel. Serves 4. The winter mulled cachaça served at Festa Junina.

Build

50 ml Cachaça (white or lightly aged)
25 ml Sweet vermouth (or amaro for the bittersweet variant)
Garnish: orange peel

Method

Stir cachaça and vermouth (or amaro) with ice for 20 seconds. Strain into a small chilled rocks glass — neat or over a single large ice cube. Express an orange peel over the surface. Literal translation: 'rooster's tail'. The classic Brazilian aperitif.