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Category Archives: Cachaça

Batida de Maracuja

Batida de Maracuja

Batida de Maracuja

November 10, 2016 – The Republic Steakhouse

Batida de Maracuja (Charles Schumann, 1986)

Chunk of passion fruit (or 2 oz. passion fruit juice)
2 oz. pineapple juice
Dash lime juice
1/4 oz. lime syrup
3/4 oz. cachaça

Prepare in a blender. Strain into a large highball glass over crushed ice.

Leblon cachaça. Shame on me, I asked for a blender drink (The Republic doesn’t do blender drinks). In my defense, I didn’t really see that it WAS a blender drink, just saw the “crushed ice”. However, I think this came out just fine without the blender. I adore passion fruit this this showcased it perfectly. The pineapple smoothed out some of the tartness. I think I would have liked a skosh more cachaça.

Batida is a Brazilian cocktail and is one of several Brazilian cocktails that are made with cachaça, the national alcoholic drink. In Portuguese batida means shaken or milkshake.

Viva! (Portuguese, Brazilian)

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Posted by on April 12, 2017 in Cachaça

 

Latin Lover

Latin Lover

Latin Lover

October 29, 2015 – The Republic Steakhouse

Latin Lover (Charles Schumman, 1984)

1/4 to 3/4 oz. lemon juice
3/4 oz. Rose’s lime juice
1 1/4 to 2 oz. pineapple juice
3/4 oz.
3/4 oz. tequila
Pineapple

Shake well with crushed ice in a shaker. Strain into a large highball glass over crushed ice and add pineapple.

Leblon cachaça, Hornitos tequila. YUM! This cocktail SO needs a little paper umbrella sticking out of the top! I continue to be enchanted by pineapple juice in combination with just about anything. The Leblon is a little smoky, but not a lot of smoke comes through. The effect is more like a roasted or slightly grilled cocktail. The tequila’s usual funk is subdued as well.

Tchim-tchim! (Portuguese)

 
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Posted by on April 13, 2016 in Cachaça, Tequila

 

Pepe

Pepe

Pepe

December 4, 2014 – The Republic Steakhouse

Pepe 
1/4 oz. lemon juice
1/4 oz. Rose’s lime juice
Dash triple sec
2 oz. grapefruit juice
1 oz. tequila
3/4 oz.

Shake well with ice in a shaker. Strain into a large highball glass over ice.

Unknown tequila (whatever was in the well), Leblon . This was tart and a little bitter, as expected from the grapefruit juice. The tequila was barely there, but Leblon cachaça is fairly loud and made up for the absence. I kept thinking that this drink either needed to go a bit sweeter or lean more toward a margarita and come in a salt rimmed glass.

Broscht! (Swiss German)

 
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Posted by on December 11, 2014 in Cachaça, Tequila

 

Caipirinha

Caipirinha

Caipirinha

In honor of FIFA World Cup 2014, one of two cocktails this week featuring cachaça (kə-shä-sə), Brazil’s national spirit. Slate published a very nice little article with some interesting history on the fiery beverage.

June 13, 2014 – The Republic Steakhouse

Caipirinha
Lime
2 oz. cachaça
1–2 barspoons sugar (or sugar cubes)

Place lime wedge and sugar into a small highball glass. Press well with a pestle or muddler. Pour in cachaça and stir. Fill with crushed ice and stir again.

Leblon cachaça. This brought back memories. I was lucky enough to spend a glorious week in Belize in 2004. Most evenings were spent in a little cabana bar sipping on these lovely drinks. Cachaça can be harsh, but the lime juice and oils from the skin along with the sugar take most of the edges off. Leblon is aged in XO Cognac casks, with give it a rounder, warmer flavor that is really special. I’ll be ordering more of these, for sure.

Leblon is made in Patos de Minas, in the heart of Minas Gerais, Brazil, using European winemaking techniques.

Viva!! (Portuguese)

 
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Posted by on June 19, 2014 in Cachaça

 

Rabo de Gallo

Rabo de Gallo

Rabo de Gallo

In honor of FIFA World Cup 2014, an off-book lagniappe cocktail featuring cachaça (kə-shä-sə), Brazil’s national spirit. Slate published a very nice little article with some interesting history on the fiery beverage.

June 13, 2014 – The Republic Steakhouse

2 oz. cachaça
1/2 oz. sweet vermouth
1/2 oz. Cynar
Orange peel

Combine ingredients in mixing glass and fill with ice. Stir well and, strain into a chilled cocktail glass. Twist orange peel over drink and use as a garnish.
John Coltharp, Caña Rum Bar, Los Angeles

Leblon cachaça and Carpano Antica vermouth. Rabo de gallo is Portuguese for “tail of the rooster,’ or cock tail. How appropriate! This is a truly fantastic cocktail, but you better like a little bitter in you drink. Very balanced, with just the right amount of fire from the cachaça and sweet florals from the vermouth. I had heard of Cynar before, but wondered just what an artichoke liqueur would be like. Sean was nice enough to let me try it. I was stunned at how good it was! The first taste is sweet, then the slightly grassy acidic artichoke flavor, then a really pleasant bitterness. Not as bitter as say, Campari, but just enough. The orange peel did its usual lovely citrus thing.

Leblon is made in Patos de Minas, in the heart of Minas Gerais, Brazil, using European winemaking techniques. Cynar is an Italian bitter liqueur that derives its name from the predominant plant of it’s 13+ herbs, the artichoke (Cynara scolymus).

Tim tim! (Portuguese)

 
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Posted by on June 19, 2014 in Cachaça, Lagniappe