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A32 FEATURE
Thursday 20 July 2017
Cool Down With These Cocktails Recipes Using Brazil’s Cachaça

The Associated Press
Since there is a global heat
wave, we thought it would
be nice to recommend a
few ways to cool down.
Here is a selection of cock-
tail recipes for cachaca, a
sweet, clear liquor that is a
signature flavor of Brazil.

-A caipirinha at Bulla Gas-
trobar, a Spanish restau-
rant and bar in Coral Ga-
bles, Florida:
1.5 ounces of cachaca
Half a lime cut into cubes
2 bar spoons of white sugar
In a rocks glass, muddle
the lime and sugar un-
til well combined. Add
cachaca, then pour into a
shaker, add ice and shake
vigorously. Pour everything
back into original glass so
that the contents mix with
sugar that was left over in
the muddle glass. Once
combined, pour into a
fresh rocks glass and serve
with a lime wedge.

-Bulla’s mixologist, Joel
Mesa, has created a dai- Bartender Rafaella Demelo shakes all the contents as she prepares a caipirinha at Bulla, a bar in Coral Gables, Fla.
quiri alternative that re- (AP Photo/Alan Diaz)
places rum with cachaca
and adds mango to infuse
the cocktail with more
flavor. “The balance be-
tween the sweetness and
acidity is just gorgeous,
much like this very popu-
lar part of Ipanema Beach
that this is named after —
the closest you can get to
there without being there,”
Mesa said in an email.
Mesa’s Daiquiri Posto Nove
includes:
A thick slice of mango,
muddled
1/2 oz. lemon juice
1 oz. simple syrup
1/2 oz. blackberry brandy
1/2 oz. St. Germain elder-
flower liqueur
1 1/2 oz. cachaca
Add the ingredients to a
shaker and shake well.
Pour through a strainer into
a cocktail glass and gar-
nish with a lime wheel.

-Leblon ‘s cachaca cock-
tail database includes the Bartender Rafaella Demelo adds a lime wedge for the final touch as a caipirinha is ready to be served at Bulla, a bar in Coral
Amazon Acai Sangria: Gables, Fla. It’s tempting to call cachaca a Brazilian rum and think of the caipirinha as another muddled tropical cocktail.
1 oz. Leblon Cachaca (AP Photo/Alan Diaz)
4 oz. white Zinfandel wine
2 oz. white cranberry juice with ice. Pour into a high- -Leblon’s Amazonia 1/4 oz. fresh lime juice Champagne, in a shaker.
1 oz. açai syrup ball glass, then top with 2 oz. Leblon Cachaca 4 basil leaves Shake vigorously with ice
Combine all the ingredi- lemon-lime soda and gar- 2 oz. white cranberry juice Champagne, to top and strain over ice into a
ents in a mixing glass, then nish with blueberries and 1/2 oz. St. Germain elder- Combine all of the in- highball glass. Splash with
shake them all together lemon. flower liqueur gredients, except for the Champagne and serve.q