Kick Off the World Cup with Cachaça Mixers

Cachaça, the sweet, smoky spirit made from distilled sugarcane juice used to be hard to find in the United States. But just in time for this year’s World Cup, cachaça from both major brands and small-batch artisanal producers is popping up in restaurants, liquor stores and home mixologist’s bar carts.

The spirit is best known as the base of Brazil’s national drink, the caipirinha. According to legend, Brazilian footballer Manoel dos Santos, Garrincha, drank them straight after breakfast, which makes cachaça the perfect liquor to drink this summer while watching the World Cup. Two mixologists shared recipes for how they’re using the spirit.

Jardim de Rosas
Polo Lounge and Polo Steakhouse restaurant director, Orion Berge created a cachaça cocktail with grapefruit juice, rose liqueur and orange bitters that will be served throughout the summer at the restaurant and bar.


Photo: Polo Lounge

Jardim de Rosas at Polo Lounge
2 oz Leblon cachaça
1.50 oz Ruby Red Grapefruit Juice
.50 oz. Combier Rose liqueur
.50 oz. Simple Syrup
1 dash of house made orange bitters
Shake ingredients with ice and then strain into an ice filled highball glass.
Top off with soda water and garnish with a rose petal

Lavender Cachaça Lemonade
Natalie Migliarini who runs the website Love, Food and Beautiful Booze created a lavender cachaça lemonade that she says is perfect to serve at a party.

“I love this spiked cachaça lemonade because the lavender syrup elevates your typical lemonade to something tasty and elegant,” Migliarini said. “This lemonade is perfect to serve at a party because it only has three ingredients and can be multiplied for a big group of guests.”


Photo: Natalie Migliarini

Lavender Cachaça Lemonade
3 ounces of cachaça
2 tablespoon of lavender syrup (*See recipe below)
10 ounces of lemonade
1 cup of ice
Garnish: slices of lemon and lavender sprigs
In a cocktail shaker add cachaça, lavender simple syrup, lemonade, and ice
Shake until mixed and chilled
Pour mixture into serving glass
Garnish with slices of lemon and lavender sprigs
Yields: 2 servings

*Lavender Syrup
1 cup of water
1 cup of sugar
3-4 sprigs of lavender
In a sauce pan combine sugar, water, and lavender. Let it boil for until sugar dissolves
Strain mixture and let it cool
Extra syrup may be stored in a glass container for up to a week.

The Yaguara Jezebel
Márcio Silva, global ambassador for Yaguara Cachaça, loves making cachaça cocktails. He’s researched the history of ancient and classic cocktails and Brazilian ingredients in order to create contemporary cocktails with unique flavors such as the Yaguara Jezebel.

Photo: Màrcio Silva, Global Ambassador for Yaguara Cachaça

The Yaguara Jezebel
1.5oz of Yaguara
0.5oz of green apple liqueur
.25oz of triple sec liqueur
1/3 of fresh Granny Smith Apple
.85oz of lemon juice
.25oz of sugar syrup
7 basil leaves
Mudlle and shaken: Cut the apple in small pieces and add in a cocktail shaker with basil leaves, lemon juice and sugar syrup. Muddle well and add the remaining ingredients with lots of ice cubes.
Shake well; fine strain into a rocks glass.