- Cocktails with cachaça
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Contents
Caipirinha
Caipirinha National cocktail of Brazil Type Cocktail Primary alcohol by volume Served On the rocks; poured over ice Standard garnish lemon[1]
Standard drinkware Old Fashioned glass
Commonly used ingredients Preparation Place lime and sugar into old fashioned glass and muddle (mash the two ingredients together using a muddler or a wooden spoon). Fill the glass with crushed ice and add the Cachaça.[2] Notes A wide variety of fresh fruits can be used in place of lime. In the absence of cachaça, vodka can be used, making a caipiroska.[3] Main article: CaipirinhaThe Caipirinha is Brazil's national cocktail made with cachaça, ice, sugar, and lime. It is the drink most commonly associated with cachaça.
If vodka is used instead of cachaça, it is called a caipiroska or caipivodka; if strawberry or some other fruit is used instead of lime, it is usually called a batida or caipifruta.
Batida (Shaken)
Batida Type Cocktail Primary alcohol by volume Served On the rocks; poured over ice Standard drinkware Zombie glass
Commonly used ingredients Preparation Mix and pour into chilled glass. Batida is a Brazilian cocktail made with the national alcoholic drink cachaça. In Portuguese, batida means shaken or milkshake (In a different context, the word also means a crash, usually used when referring to a car crash). It is made with cachaça, fruit juice (or coconut milk), and sugar. It can be blended or shaken with ice.
In Rio de Janeiro and São Paulo, batidas are traditionally served with the Brazilian national dish, feijoada.
A variation is made adding sweet condensed milk or sour cream.
The drink is commonly made with vodka instead of cachaça (which has limited availability outside of Brazil).
The most common fruit used in a Batida are lemon, passion fruit and coconut.
Rabo-de-galo
Rabo-de-galo, which means "cock tail" (in Brazilian Portuguese cocktail is called coquetel), is a Brazilian drink made of cachaça and red vermouth. Alternatively, is known as a mixture of "everything you have in the bar" in some places. It is questionable whether the proportions in rabo-de-galo have ever been formally established. Most bartenders will simply "eyeball" the two ingredients, adjusting the proportions to the customer's taste. A quite common version calls for 2/3 of cachaça and 1/3 of vermouth. Rabo-de-galo is usually served straight up in large shot glasses. A popular variation in São Paulo, Brazil substitutes the vermouth with Cynar, an Italian bitter apéritif liqueur flavored with artichoke.
Caju Amigo (Friendly Cashew)
Caju amigo Type Cocktail Primary alcohol by volume Served Neat; undiluted and without ice Standard garnish Slice of cashew
Standard drinkware Shot glass
Commonly used ingredients - 1 part cachaça
- 1 slice of cashew, or 1 part cashew juice
Preparation The slice is placed on the tongue and chased by the shot of cachaça. Or the two ingredients are mixed in a shot glass and served straight. Caju Amigo, also known as Cajuzinho (Little Cashew), is a Brazilian drink made of cachaça and cashew juice. In some places, a slice of cashew is put in the drinker's mouth and chewed without swallowing, and a shot of cachaça is drunk straight, swallowing the fruit and the drink at the same time.
Quentão (Hot Stuff)
Quentão Type Cocktail Primary alcohol by volume Served Hot Standard garnish citrus peel
Standard drinkware Mug
Commonly used ingredients Preparation caramelize the sugar with the spices and peels, then add the liquids. Boil for a few minutes then serve hot. Quentão, which means "very hot" or "big hot one", is a hot Brazilian drink made of cachaça and spices. It is often served during Festa Junina. The sugar is first caramelized with the spices, ginger and the peels. This mixture is then boiled with water for 10 minutes. The cachaça is added and boiled for another 5 minutes.
It is very common in southernmost parts of Brazil to substitute red wine for the primary ingredient of Quentão, cachaça, due to this region being the largest wine producer in Brazil.
Leite de Onça (Jaguar Milk)
Leite de Onça Type Cocktail Primary alcohol by volume Served Neat; undiluted and without ice Standard garnish cinnamon or chocolate (optional)
Standard drinkware mug (preferably a non-transparent one) Commonly used ingredients - 1 part cachaça
- 1 part milk
- 1 part cocoa liqueur
- 1/2 part of condensed milk
Preparation mix the condensed milk and the milk until they blend together. Add cachaça and let it rest. Add cocoa licor when it's ready to serve Leite de onça (Jaguar milk) is a cold Brazilian drink made of cachaça and condensed milk. It is very sweet and has a very suave scent that evokes the homely atmosphere of a Festa Junina. It is not easy to replace the ingredients and achieve a similar result because its taste is very peculiar.
It is usually served cold, in plain mugs, without garnish (though often cinnamon or chocolate powder is sprinkled over) so that it looks like milk at a first glance.
Royce (Shaken)
Les Roysa Type Mixed drink Primary alcohol by volume Served rocks x Standard drinkware Zombie glassCommonly used ingredients - 2 parts cachaça
- 1 slice of each fresh orange, lemon and lime.
- 1 ounce of guava juice.
- 1 tbsp sugar
Preparation In a mixing glass, mix sugar and fruit slices and press to juice fruit, add ice, guava juice and cachaça, mix again - pour into tall glass. This cocktail was invented at Liberty Bar in Seattle, Washington in honor of Royce Gracie. Royce is an American cocktail made with the national alcoholic drink cachaça. In Brazil, Royce is the first name of Royce Gracie, a great Brazilian Jiu Jitsu fighter.
See also
References
External links
Categories:- Brazilian cuisine
- Lists of cocktails
- Brazilian alcoholic beverages
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