Cacimba Cocktails
Simple and creative recipes, perfect for making at home, in bars, or at events.
Gin and Tonic
1. Cubed ice
2. 50ml Cacimba
3. Orange zest (original) or lemon (atlantic)
4. 200ml tonic water
Preparation:
1. Add the cubed ice
2. Cut the orange or lemon zest and add to the glass
3. Add 50ml of Cacimba
4. Finally, top with 200ml of neutral tonic water (without added flavours).
Note:
We recommend Fever-Tree Mediterranean tonic water for the Original and Fever-Tree Indian for the Atlantic.
Mountain Mule
1. Cubed ice
2. 50ml Cacimba
3. 25ml lime syrup
4. Top with ginger beer
Preparation:
1. Fill the glass with ice almost to the top.
2. Add Cacimba and
lime syrup.
3. Top with ginger beer, filling the glass.
4. Stir gently with a bar spoon.
Passion Fruit Mojito
1. Mint leaves
2. Ice cubes
3. 40ml Passion Fruit Syrup
4. 20ml Lime Syrup
5. Top with soda
Preparation:
1. Pour the passion fruit syrup into a
tall glass. Stir with a bar spoon.
2. Take the mint and give it 2 "claps" to release the aroma and place it in the
glass.
3. Add ice to the glass, pour the cachaça over
the ice and the rest of the ingredients.
4. Top with sparkling water.
5. Stir gently with a bar spoon to
mix the ingredients well and distribute the mint
throughout the glass.
6. Garnish with the "head" of the mint
Caipicimba
1. Limes
2. Crushed Ice
3. 50ml Cacimba
4. 25ml sugar syrup
5. 50ml lime juice
Preparation:
1. Cut 1 to 2 limes into wedges
2. Place the lime wedges in a shaker
3. Using a muddler, muddle the wedges until some juice is extracted
4. Add 50ml Cacimba
5. Add 25ml sugar syrup
6. Add 50ml lime juice
7. Add crushed ice
8. Shake the shaker well
9. Pour the entire contents of the shaker into the glass