Cachaca recipes I created for a Cachaca importer ( and my own amusement)
Gotan (Brazilian Slang for Tango)
1 oz gin
1 oz St Germain Liqueur
½ oz cachaca
½ oz lemon juice
2 dashes Regans No. 6 Orange Bitters
Shake with ice 20-30 seconds
Strain into Martini or Coupe glass
Garnish with lemon and/or orange peel
Enjoy!
Brazilian Vesper
3 oz cachaca
1/2 oz Lillet Blanc
Dash of bitters
Shake with ice
Strain into chilled Martini glass
Garnish with lemon zest (after rubbing edge of glass with it) (or flame it)
Enjoy!
Beija Cachaca Recipes
Basically we reworked our mezcal recipes for the Beija Cachaca, which is sweeter and less smoky (but smoky never-the-less) for a slightly different twist. After creating these, I submitted them to Beija, and they put them on their website.
San Paulo Chief of Station
1 oz Beija Cachaca
3 oz Gin
1 oz Dry Vermouth
Stirred with ice (or shaken if you must-not recommended however)
Strain into chilled martini glass. Garnish with lemon zest (flaming zest before is nice touch). Enjoy!
Mezcal Cafe su Da (Vietnamese-style coffee with mezcal)
1 ½ oz Beija Cachaca
1 oz Sweetened Condensed Milk (fat-free version OK)
4 oz strong Coffee (cold, or at least not hot)
Stir, with lots of ice. Enjoy!
Candiru
1 ½ oz Beija Cachaca
1 oz Gin
6 oz tonic Water
Lime for Garnish
Mix Beija and Gin over ice, add tonic and lime wedge (bitters optional). Enjoy!
Note: The Candiru is basically a slightly smoked and sweetened gin and tonic.
Blackwater Fever
1½ oz Beija Cachaca
Juice of 1 lime
4 oz tonic water
Pour into chilled highball glass over ice (you can rim the glass with lime juice and salt if you like). Enjoy!
Picador
1½ oz Beija Cachaca
1 oz Orange Juice
3/4 oz Cherry Liqueur (Cherry Herring or Cherry Marnier)
3/4 oz of Sweet (Red) Vermouth
Combine in shaker over ice, shake 20 seconds. Strain into chilled cocktail glass, garnish with Maraschino cherry. Enjoy!
Note: Twist on Blood and Sand -The original version was based on the 1922 silent Rudolph Valentino movie about bullfighting. First recording of recipe was 1930 Savoy Cocktail Book which uses scotch, as no one knew what mezcal was back then if they were north of Texas. This version attempts to address that.
Dryer version of Picador
1½ oz Beija Cachaca
1 oz Orange Juice
3/4 oz Maraschino Liqueur (Luxardo if possible, If not Stock)
3/4 oz of Sweet (Red) Vermouth
Combine in shaker over ice, shake 20 seconds.
Strain into chilled cocktail glass.
Garnish with Maraschino cherry.
Enjoy!
Rosa’s Tears (a dry, clear version)
1 oz Beija Cachaca
3/4 oz Maraschino Liqueur (Luxardo if possible, If not Stock)
3/4 oz Dry (White) Vermouth
2 Dashes Oranges Bitters (Regans No. 6 recommended)
Combine in shaker over ice, shake 20 seconds.
Strain into chilled cocktail glass.
Garnish with Maraschino cherry.
Enjoy!
Mestiso Cocktail
2 oz Beija Cachaca
1/2 oz Dry (White) Vermouth
1/2 oz St Germain Liqueur
1 egg white (for foam)
Float 2 –3 Drops of Oranges Bitters (Regan’s No. 6 recommended) on top of foam.
Stir with ice and strain into a large cocktail glass (5 oz or more).
Enjoy!
British Consul
1 1/2 oz Beija Cachaca
3/4 oz Cointreau
3/4 – 1 oz (subject to taste) Fresh lime or key lime juice
3 tsp bar or confectioners sugar or simple syrup (1/2 oz?)
Shake with ice in shaker for 30 seconds
Strain into chilled martini glass
Garnish with wheel of sliced key lime (the smaller key lime is more in scale – doesn’t get in the way.)
Enjoy!
