Let Cachaça 51 Save Your Summer | Partner Tip

The bottle that has the answer to summer’s questions.

The world has started taking deep breaths again now that a certain quadrennial international sporting competition involving a black-and-white ball has come to a close.

During the fraught festivities, the word on everyone’s lips has been “cachaça,” that fine Brazilian spirit made from sugar cane. Well, Cachaça 51 would like to remind you that just because the tournament has wrapped, that’s no reason to stop drinking cachaça. The sun is out, summer is in full swing, nature is out in force, and there’s nothing that goes with the hottest months of the year quite like a well-made cachaça cocktail.

Need proof? How about a twist on the Margarita that breathes fresh life into the hot-weather staple? Or perhaps you need an update to your go-to Bloody Mary that’s so boring it makes you want to skip your al fresco brunch and stay in bed. These genius recipes could save your summer. You can thank Cachaça 51 come fall, after you’ve had the best summer ever.

Marga Ardiente

Contributed by Cachaça 51
INGREDIENTS:

  • 1.5 oz Cachaça 51
  • .5 oz Cointreau
  • .6 Lime juice
  • .1 oz Simple syrup
  • 1 Rosemary sprig
  • 2 Flakes dried habanero pepper
  • Garnish: Habanero pepper and rosemary sprig
  • Glass: Rocks

PREPARATION:

Muddle rosemary sprig, two flakes of habanero pepper and simple syrup in a shaker. Add remaining ingredients and fill with crushed ice. Shake vigorously, and strain into a rocks glass filled with fresh ice. Garnish with Habanero pepper and fresh rosemary sprig.

King’s Blood

Contributed by Cachaça 51
INGREDIENTS:

  • 1.6 oz Cachaça 51
  • .8 oz Special Bloody Sauce*
  • Tomato juice
  • Garnish: Slice of fried bacon
  • Glass: Highball

PREPARATION:

Combine Cachaça 51 and special bloody sauce in a highball glass and add ice. Top with tomato juice and stir to combine. Garnish with bacon slice.

 

*Special Bloody Sauce

INGREDIENTS:

  • 1 bar spoon Fleur de salt
  • 1 bar spoon Celery salt
  • Cracked black pepper to taste
  • .5 oz Tabasco sauce
  • 3.3 oz Worcestershire sauce
  • 1.6 oz Pinoit Grigio
  • 3.3 oz Lemon juice
  • 7 Basil leaves

PREPARATION:

In a mixing glass, muddle the basil leaves. Add remaining ingredients and stir to combine. Let the mixture sit for one hour and then strain liquid into a fresh container.

Pingatto

Contributed by Cachaça 51
INGREDIENTS:

  • 1.3 oz Cachaça 51
  • 1 oz Baileys
  • .3 oz Simple syrup
  • 1 oz Coffee liqueur
  • 1 oz Espresso
  • .5 oz Egg white
  •  Garnish: Three coffee beans
  • Glass: Martini

PREPARATION:

Add all ingredients to a shaker. Dry shake vigorously for at least 15 seconds. Add ice and repeat. Strain into a Martini glass and garnish with three coffee beans.

Kala Martini

Contributed by Cachaça 51
INGREDIENTS:

  • 1.6 oz Cachaça 51
  • 1 Rosemary sprig
  • 1 oz Kalamata olive juice
  • 2 dashes Lime bitters
  • Garnish: Kalamata olive and rosemary sprig

PREPARATION:

In a shaker, muddle the olive juice and rosemary sprig. Add remaining ingredients and fill with ice. Shake vigorously and double strain into a chilled Martini glass. Garnish with a Kalamata olive and fresh rosemary sprig.

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