Cachaca Fizz Recipes

CAIPIRINHA

Steps:

• In a large rocks glass squeeze and drop in 2 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.

MARGARITA FIZZ

Steps:

• Mix ginger ale and margarita mix in a large bowl. Add cranberry juice and large chunks of ice to keep mixture cool. Float orange and lemon slices on top.

CACTUS PEAR FIZZ

Steps:

• Stir together cactus pear syrup, orange and lime juice in the bottom of a glass. Add a few ice cubes and fill to the top with club soda.

PLUM CAIPIRINHA

Steps:

• Halve and pit plums. Whisk the sugars and water together in a small saucepan. Add the plums and simmer over medium heat, until tender but not mushy, about 10 minutes. Cool plums in the liquid.
• Slice half a plum for garnish and set aside.
• Put the diced limes and remaining plums in a large open pitcher. Crush thoroughly with a muddler or a potato masher (it works great). Add cachaca and the plum cooking liquid and fill with ice cubes. Pour into chilled rocks glasses, allowing some ice and fruit to fall into the glasses as well. Garnish each drink with a slice of poached plum.

KIWI CAIPIRINHA

Steps:

• In cocktail shaker, combine the lime pieces and sugar and press with a muddler, to release the juice. Add the kiwifruit and and press with muddler to crush. Fill the shaker with ice. Measure in the cachaca. Cap and shake vigorously. Pour into and old-fashioned glass. Garnish with a slice of kiwifruit.

PINEAPPLE CACHAçA COCKTAIL RECIPE BY TASTY

Steps:

• Make the brown sugar simple syrup: In a small saucepan over medium heat, combine the cold water and brown sugar. Bring to a simmer, then cook until the sugar is dissolved, 5-7 minutes. Remove the pot from heat and let the syrup cool completely.
• Heat a griddle pan over medium-high heat. Working in batches, grill each slice of pineapple for 2-3 minutes per side, until beginning to caramelize and grill marks appear. Let cool. Once cooled, cut each round into 6 wedges.
• While the pineapple cools, make the cocktail: In a tall glass, muddle the mint leaves and lime juice.
• In a large punch bowl, combine the cachaça, pineapple juice, and brown sugar simple syrup. Mix in the muddled mint leaves and lime juice.
• Immediately before serving, stir in the ice and grilled pineapple wedges, reserving some for garnishing the glasses.
• To serve, pour into glasses and garnish with grilled pineapple wedges.
• Enjoy!

CACHACA FIZZ

Steps:

• Pour cachaca and pineapple juice over ice in a collins glass. Top with a splash of lemon/lime soda. Garnish with a pineapple wedge.