Germana Cachaca 'Heritage' 10yrs (dark amber) 40% 700ml

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

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.