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So tomorrow is National Cachaça Day here in Brazil.

September 13th is when Portugal allowed Brazil to produce cachaça, back in the XVII century.

So here are some Classic cocktails adapted to fit Cachaça:


  • 1.5oz Cachaça
  • 1.oz    Cointreau (I did mine with Blue Curaçao, it gets a green-blue color so garnished with a lemon peel, kind of  Brazilian flag)
  • 0.5oz Lime Juice

Cachaça Old Fashioned  (Junior WM)

  • 1 tsp sugar
  • 1 lime zest
  • 1 orange zest
  • 1 tsp water
  • 2 dashes Angostura Bitters
  • 2oz Cachaça

In an Old Fashioned glass put the sugar, the zests and Angostura, then macerate  to express the essential oils.

Add a little bit of Cachaça so the oils get into it, then add water to dissolve the suggar, add ice and cachaça, stir and enjoy!

Cachaça & Tonic (Junior WM)

  • 70ml Cachaça
  • 2 Cardamon pods
  • one lemon wheel
  • Tonic Water

In a 10oz glass muddle the cardamon seeds, in a shaker muddle the lime with the Cachaça and give it a chill, pour into the glass and complete with tonic water. You can also add some bitter to it!  It is a herbaceous+spicy+citrus cachaça cocktail, to get closer to gin.

UAI TAI (Tony Harion – Mixing Bar)

  • 1 oz        Dark Jamaican rum
  • 10z         Oak Aged Cachaça
  • 0.5oz     Orgeat do Pará (made with Brazilian Nut)
  • 0.75oz  Lime Juice (Or muddle lime, to get some oils)
  • 0.25oz  Simple Syrup

Make it like a Mai Tai. Uai, speaked “Why”, is a common Minas Gerais expression.

You can also try to substitute rum for cachaça, like I did in the Bolero Cocktail.

I did all of them with João Andante (2 years oak + 1 year Amburana), they are all REALLY good!