5 Brazilian cocktails for this summer

Cachaca, Brazil’s national drink, is a type of rum since it is produced from cane juices. Cahipirinha is the cocktail left by the Brazilians as a reservation for their drink buddies worldwide. Cahipirinha follows the general “logic” of Brazilian cuisine, where fruits and herbs add a touch of exoticness to the result. Try the cocktails we recommend or experiment with, always keeping in mind the cachaca’s unbreakable bond with fresh lime juice.

1. Cahipirinha de uva


¼ lime cut to 4

7 grapes

2 tsp Brown sugar

1/4 cachaca mug

3 tbsp semi-sweet gewürztraminer wine, like the Tselepos Melissopetra Estate

8-10 ice cubes


Pour limes, 5 strokes and sugar into a shaker. Gently press them with a pestle until the fruit breaks and releases their juices. Add cachaca, wine, ice and beat for 25 seconds. Serve in a glass of old fashioned. Gently press the pestle with the other 2 strands and pour them into the cocktail.

2. Pearl Button


1/4 cachaca mug

4 1/2 C Lillet Blanc

1 tsp fresh squeezed lime juice

1/2 a mug of Sour Water

1/2 slice of grapefruit

8-10 ice cubes


Fill a tall glass with ice cubes. Add sachaca, Lillet Blanc and lime juice. Strain with the gauze and stir gently. Pass the ½ slice of grapefruit on the lips of the glass as a decoration.

3. Sangria Blanco


4 1/2 C cachaca

4 1/2 C Pisco

4 1/2 C St Germain

1/4 a mug of riesling wine like the Boutari Punctuation

1/4 a cup of soda

a few drops of lime, plus 2 thin slices of lime

3 thin slices of kiwi

3 thin slices of apple

3 thin slices of cucumber

3 grape nuggets cut in two

2 fresh sage leaves

1 sprig of fresh thyme

8-10 ice cubes


Fill a large glass of wine with ice. Add cachaca, Pisco, St Germain, wine and a few drops of lime. Strain with soda and stir gently. Add all the other ingredients (which must be really fine) and serve.

4. Amazonia


2 tbsp cachaca

2 tbsp apple juice

1 tsp fresh squeezed lime juice

1 tsp simple syrup

6 tbsp champagne or sparkling wine

1 thin slice of apple

6 leaflets of fresh mint

8-10 ice cubes


Pour in a shaker the cachaca and mint leaves. Press with a pestle so that the mint extracts its aromatic oils. Add all other ingredients (except champagne) and beat for 25 seconds. Drain in a glass of champagne. Strain with champagne and decorate with apple cider.

5. Bloody Carioca


1/4 cachaca mug

1/2 mug of tomato juice

1 tsp lemon juice

½ sp. lime juice

Grated nutmeg

Semi-coarse salt

¼ sp. hot sauce like Tabasco

¼ sp. Worcestershire sauce

1 cucumber stick about 14 cm.

2 green olives

Freshly ground pepper

8-10 ice cubes


In a shaker pour the cachaca, all the juices and spices. Stir carefully and add the 2 sauces. Stir for 5 seconds. Serve in a highball glass and decorate with cucumber stick and olives passed in a toothpick.

This article was originally published on: https://www.msn.com

Skip to toolbar