CAIPIRINHA

Classic Caipirinha

  • 50 ml Abelha Cachaça SILVER
  • 1/2 Lime
  • 2 teaspoons of caster sugar
  • Crushed ice

 

Raspberry Caipirinha

  • 50 ml Abelha Cachaça SILVER
  • 1/4 Lime
  • 6 Raspberries or
  • Pineapple chunks
  • 2 teaspoons of caster sugar
  • Crushed ice


Muddle the lime (& Raspberries and Pineapple chunks) with 2 teaspoons of caster sugar in a glass. Add crushed ice and pour in Abelha Cachaca Silver….curb your enthusiasm and stir. Top up with some more ice, drop in a straw and enjoy! 

BATIDA

Peach Batida

  • 50 ml of Abelha Cachaca Silver
  • Fresh peach (50ml puree in colder climates)
  • 20 ml lime juice
  • 25 ml Condensed Milk
  • Crushed ice

Add all the ingredients into a blender with the crushed ice and blend for 20 seconds. Pour into a tall glass and top with more crushed ice, add a straw and garnish with a lime wheel. 

 

Classic Batida

  • 50 ml of Abelha Cachaca Silver
  • 25 ml Fruit Juice
  • 1 teaspoon Sugar
  • Crushed ice

Mix all ingredients with the crushed ice in a cocktail shaker for 10 seconds and then strain into a chilled cocktail glass.  

 

Maracuja Batida

  • 50 ml Cachaca
  • 20 ml Lemon Juice
  • 20 ml Sugar Syrup
  • 2 Passion Fruits
  • Crushed ice

Halve and scoop out the passion fruits and muddle with the Cachaca in a mixing tin. Add all remaining ingredients and lots of crushed ice to the tin. Shake and strain before finishing with a passion fruit
shell garnish.

Quentao

• 100 ml Abelha Cachaça Gold
• 100 ml Water
• 2 Teaspoons of Light brown sugar
• 1 Orange
• 1 Lime
• 1 cinnamon stick
• 1/2 teaspoon of Cloves

 

Pour the Abelha cachaca gold into a saucepan and add the zest and juice from the orange, ensuring the oils from the orange skin spray into the liquid. Heat gently until warm. Place the cinnamon stick and light brown sugar in a glass and pour over the warm liquid. Finish with the cloves and stir.

Bahia Rose

• 50 ml Abelha cachaça silver
• Fentimans rose lemonade
• 1 lime
• rose petal garnish

 

Pour Abelha cachaca silver into a tall glass then top with Fentimans Rose Lemonade and garnish with a rose petal, perfect with a squeeze of lime! 

christmas caipirinha

• 35 ml Abelha cachaça silver
• 50 ml cranberry juice
• 1 mulled wine sachet/spice bag
• 10 ml cinnamon syrup
• Crushed ice
• 1 orange
• 1 teaspoon of cloves

 

Add one mulled win sachet or spice bag to the cranberry juice and after 30 seconds remove the spice bag and add the Abelha Cachaca silver. Pour in the cinnamon syrup, add the crushed ice and stir. To serve, garnish with a clove studded orange wedge.

BRASILIAN LADY

This is a delicious tropical take on a White Lady
• 40 ml Cachaça Abelha Silver
• 20 ml Cointreau
• 20 ml Lemon Juice
• 15 ml Simple Syrup
• Flesh of 1/2 a passion fruit
• 1/2 an egg white
• Crushed ice

 

Dry shake all ingredients, then add ice and re-shake. Fine strain into a coupette, and garnish with the other half of the passionfruit.

 

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