Cachaca-based cocktail recipes Caipirinha recipe Ingredients: - 2 oz cachaça - 1 tsp sugar - 1 lime (cut into chunks) - ice cubes Garnish: lime wedge or wheel (optional) Muddle lime chunks with sugar in a mixing glass. Add cachaça to shake with ice. Pour into a rocks glass. Garnish with lime wheel or wedge (optional) Batida Morango recipe Ingredients: - 2 oz cachaça - 1 oz fresh lime juice,br> - 1/2 oz simple syrup - 4 to 6 fresh strawberries Garnish: strawberry Add all ingredients into a blender. Add a cup full of crushed ice and blend. The consistency should be thick enough for a drinking straw to stand upright. Garnish with a strawberry.   Batidas Frozen recipe Ingredients: - 2 oz cachaca - 2 oz tropical-fruit puree -1 oz sweetened condensed milk - 1 oz simple syrup Garnish: strawberry Shake all ingredients with ice and strain into an old-fashioned glass. Garnish with a strawberry. Serve in: Old-Fashioned Glass Colada Brazil recipe Ingredients: - 1 1/2 oz cachaca - 3/4 oz white rum - 2 oz pineapple juice - 3/4 oz coconut cream - 3/4 oz cream Garnish: pineapple slice Blend ingredients together with crushed ice in a shaker or blender. Pour into a large highball glass over crushed ice. Garnish with a pineapple slice. Serve in: Highball Glass   Kiwi Batida Ingredients: - 2 oz cachaca - 1/2 oz condensed milk - 1/2 tsp superfine sugar - 1 Zespri green kiwifruit - 3/4 cup Ice Garnish: kiwi slice Slice kiwi in half and use a spoon to scoop chunks. Add cachaca and sweetened condensed milk. Blend all ingredients with ice and pour, unstrained into a tall collins glass. Garnish with a kiwi slice.   Brazilian Crush Ingredients: - 2 oz cachaça - 4 or 5 kumquats in halves or 5 slices of orange when not in season - splash of lime juice (if orange is used) - 1/2 oz pomegranate syrup or grenadine Garnish: mint sprig Place the fruit, syrup and juice in a cocktail shaker, muddle briskly for 4 to 5 seconds. Add cachaça and shake with ice. Pour into an old fashioned glass. Garnish with a mint sprig. (Cocktail created by: Francesco Lafranconi, Master Mixologist)
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