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Two Incredible Cachaça Based Drinks

 

– By Darcy Mayfair as seen in OceanSplash

RECIPES BY NAREN YOUNG OF BOBO RESTAURANT IN NYC

CAIPIRIHNA DE UVA

Makes 1 serving

INGREDIENTS

  • 4 lime wedges (from 1/2 lime)
  • 7 green grapes
  • 2 teaspoons raw sugar, such as turbinado or Demerara
  • 1/4 cup (2 ounces) cachaça
  • 3 tablespoons (1 1/2 ounces) semisweet white wine such as Gewürztraminer
  • 8 to 10 ice cubes

Special equipment:

  • 1 (4-to 5-inch) wooden skewer

PREPARATION
In cocktail shaker, stir together lime wedges, 5 grapes, and sugar. Using wooden muddler or spoon, pound and press until fruit is crushed and juices are released. Add cachaça, wine, and ice, and shake vigorously for 25 seconds. Pour into old-fashioned glass. Thread remaining 2 grapes onto skewer, place in drink, and serve immediately.

AMAZONIA

Makes 1 serving

INGREDIENTS

  • 2 tablespoons (1 ounce) cachaça
  • 6 fresh mint leaves
  • 8 to 10 ice cubes
  • 2 tablespoons (1 ounce) apple juice
  • 1 tablespoon (1/2 ounce) freshly squeezed lime juice
  • 1 tablespoon (1/2 ounce) simple syrup
  • 6 tablespoons (3 ounces) Champagne or any sparkling wine
  • 1 apple slice

PREPARATION

In cocktail shaker, stir together cachaça and mint. Using wooden muddler or spoon, pound and press just until mint is bruised. Add ice, apple juice, lime juice, and simple syrup, and shake vigorously for 25 seconds. Strain into Champagne glass. Top with Champagne. Place apple slice in drink and serve immediately.

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