Ingredients 2 kiwis 1 tablespoon of sugar 30 ml of cachaça 40 ml of chilled water Crushed ice Method: Blend the kiwi, sugar and chilled water. Strain. In the glass which is to be used to serve the caipirinha, muddle the other kiwi, together with the strained kiwi mix, the cachaça and the crushed ice.
Ingredients 50 ml of cachaça 4 strawberries ½ large lime (or 1 small lime) 2 tablespoons of sugar Ice Method: Chop the strawberries and lime and place in the shaker along with the sugar, ice and cachaça. Shake well and serve.
Ingredients Deseeded Watermelon cubes (to the top of the glass) 1 lemon cut into cubes (remove the pith) Sugar to taste 1 serving of cachaça Enough ice to fill the glass Method: Fill the glass with the watermelon and muddle until you release enough juice. Add the lime and sugar and continue muddling. Add the cachaça and mix with a spoon. Fill the glass with ice.
Ingredients 1/2 large pomegranate 60 ml of cachaça 2 dessert spoons of sugar 1 lime Method: Peel the lemon (leave a little of the rind) and cut into 4 parts (remove the pith). Place the lemon wedges with the pulp facing up, add the pomegranate and sugar. Muddle well along with sugar. Add the ice and the cachaça. Garnish with pomegranate seeds on the ice.
Ingredients 2 figs in syrup 15 ml of fig syrup 70 ml of cachaça Ice Method: Muddle a fig in the glass. Add the ice & cachaça and finish with the fig syrup. Before serving, use the other fig to decorate the glass.
Ingredients 2 tangerines Sugar or sweetener to taste Ice 1 “dedo de moça” chilli pepper ½ tea cup of cachaça Method: Cut the tangerine segments into small pieces without the seeds. Put them in a glass and add the sugar / sweetener. Muddle with a pestle until the fruit releases plenty of juice. Put some oil in your hands (this will keep your hand safe from burning after handling the pepper). Cut the pepper into four parts, removing the white part and seeds from the inside. Thoroughly wash the pepper in running water. Put the ice in the glass,…
Ingredients 1/2 a chopped mango 2 shots of cachaça 1 tablespoon of sugar 1 finger pepper in strips (deseeded) Method: Place the mango in the bottom of the glass, along with the pepper and the sugar. Muddle lightly. Add the cachaça and stir until the sugar dissolves. Fill the glass with the crushed ice.
Ingredients 1 shot of cachaça 1 thick slice of pineapple, diced 1 tablespoon of sugar 1 thin slice of ginger with peel Mint leaves to taste 1 bouquet of mint (small, for decoration) 30 ml of orange syrup Method: In a glass, place the chopped pineapple, the sliced ginger, the sugar and the mint leaves. Muddle, add the cachaça, fill the glass with ice, and finish with the orange syrup. Decorate with the mint branch.
Ingredients Passion fruit Sugar Ice cubes Cachaça Method: Combine the passion fruit with the sugar and muddle well. Pour the contents into a cocktail shaker with the ice cubes and the cahcaça. Shake for two minutes and serve.
Ingredients 1 small piece of watermelon 30 gr of chopped ginger 1 tablespoon of sugar 70 ml of cachaça Ice Method: Put the watermelon, the ginger and the sugar in the shaker. Pour the ice into the container along with the cachaça. Shake well. Decorate the edge of the glass with chilli, honey and black pepper, serve the mixture in the glass and finalize the decoration with a “dedo de moça” pepper.