Strawberry Basil Caipirinha

strawberrybasil-caipi

  • 2 oz. Leblon Cachaça
  • 3 Strawberries
  • 3 Basil leaves – torn
  • 1/4 Lime
  • 2 tsp Superfine sugar or 1 oz Simple Syrup

Muddle the lime, strawberries, basil and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a strawberry.

Mixed Berry Caipirinha

Mixed_Berry_Caipirinha

  • 2 oz. Leblon Cachaça
  • 6 – 8 Mixed berries
  • 1/4 Lime
  • 1 tsp Superfine sugar or 1⁄2 oz. Simple Syrup

Muddle the lime, berries and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a blackberry.

Pineapple Mint Caipirinha

pineapple-mint2

  • 2 oz. Leblon Cachaça
  • 4 chunks of pineapple
  • 2 mint leaves, torn
  • 1 oz Simple Syrup

Muddle the pineapple, mint and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a pineapple wedge.

The Snail

created by David Alan, The Tipsy Texan

In the Tiki era, cocktails often had long lists of ingredients—and many recipes were closely kept secrets. The snail takes this tradition to the extreme, with over a dozen ingredients that together make for a beguiling but well-balanced punch.

  • 8 oz. Flor De Caña 4 Year Gold Rum
  • 4 oz. Calvados
  • 2 oz. Cruzan Black Strap Rum
  • 2 oz. Pear liqueur
  • 2 oz. Cachaça
  • 2 oz. Domaine de Canton, ginger liqueur
  • 2 oz. Balcones Rumble
  • 1¾ oz. Aperol
  • ½ oz. Hum liqueur
  • 2 oz. simple syrup
  • 4 oz. freshly squeezed lime juice
  • 2 oz. freshly squeezed lemon juice
  • 6–8 oz. The Bitter Truth Jerry Thomas Own Decanter Bitters

Mix all ingredients in a large mixing cup and transfer to a porcelain snail (or similar tiki-ware) filled with large ice cubes and topped with crushed ice. Serve with colorful straws.

Caipirinha

  • 2oz Cachaca
  • .75oz Simple Syrup (adjust to taste)
  • Approximately half a lime, cut into quarters

Chill a rocks glass with crushed ice. In the bottom of a mixing glass, muddle sugar with lime quarters. Add cachaca and ice from rocks glass. Shake to chill, dump entire contents back into rocks glass.