Signature Cocktails
Redentor Negroni
Ingredients
- 40 ml Cachaça Redentor 7 Engenhos
- 20 ml Italian vermouth rosso
- 20 ml Campari
- Orange zest (for garnish)
- Ice cubes
Shake It Up
- In a mixing glass, combine the Cachaça Redentor 7 Engenhos, vermouth rosso, and Campari.
- Add ice and stir gently for about 30 seconds until well-chilled.
- Strain the mixture into a rocks glass over a large ice cube.
- Express the orange zest over the glass by twisting it to release the oils and drop it into the drink as a garnish.
Spicy Little Brazilian
Ingredients
- 50 ml São Paulo Amburana Cachaça
- 15 ml fresh lime juice
- 10 ml honey
- 3 thin slices of ginger
- Ice cubes
- Cinnamon stick for garnish
Shake It Up
- In a shaker, add the cachaça, lime juice, honey, and ginger slices.
- Shake well until the honey is fully mixed.
- Strain into a rocks glass with fresh ice and garnish with a cinnamon stick.
Cachaça Sunset
Ingredients
- 50 ml MaxCana 2-Year-Aged Cachaça
- 100 ml fresh orange juice
- 10 ml honey syrup
- 1 fresh rosemary sprig
- Ice cubes
Shake It Up
- In a shaker, combine the cachaça, orange juice, and honey syrup.
- Add ice and shake vigorously.
- Pour into a tall glass with ice and garnish with the rosemary sprig.
Jambuzada Tropical Twist
Ingredients
- 50 ml Traditional Jambuzada cachaça
- 20 ml fresh lime juice
- 15 ml simple syrup (or to taste)
- 30 ml pineapple juice
- 2-3 fresh mint leaves
- Ice cubes
- A pinch of salt (optional, to enhance the flavors)
- Garnish: Pineapple slice or Fresh mint sprig
Shake It Up
- In a cocktail shaker, muddle the fresh mint leaves with lime juice and simple syrup.
- Add the Jambuzada cachaça, pineapple juice, a pinch of salt (optional), and ice cubes.
- Shake well until chilled.
- Strain into a chilled rocks glass filled with ice.
- Garnish with a slice of pineapple and a sprig of fresh mint.
MaxCana Tropical Essence
Ingredients
- 50 ml Destilado Nobre Cachaça Prata MaxCana
- 25 ml passion fruit puree (or juice)
- 20 ml coconut water
- 15 ml lime juice
- 10 ml honey syrup (mix equal parts honey and water)
- A pinch of sea salt (to enhance flavors)
- Ice cubes
- Dehydrated pineapple slice (for garnish)
- Fresh mint leaves (for garnish)
Shake It Up
- In a shaker, combine the Destilado Nobre Cachaça Prata MaxCana, passion fruit puree, coconut water, lime juice, honey syrup, and a pinch of sea salt.
- Fill the shaker with ice and shake vigorously for 10-15 seconds to mix and chill the ingredients.
- Strain the mixture into a chilled coupe glass or a rocks glass with fresh ice.
- Garnish with a dehydrated pineapple slice and a few fresh mint leaves.
Bálsamo Sour
Ingredients
- 2 oz Cachaça 7 Engenhos Bálsamo
- 3/4 oz fresh lemon juice
- 1/2 oz simple syrup (adjust to taste)
- 1/4 oz fennel or lemongrass syrup (optional, for an extra aromatic touch)
- Ice
- Lemon wheel or herb sprig (for garnish)
Shake It Up
- Add cachaça, lemon juice, simple syrup, and fennel or lemongrass syrup (if using) to a cocktail shaker.
- Fill the shaker with ice and shake vigorously for about 15 seconds.
- Strain into an old-fashioned glass over fresh ice.
- Garnish with a lemon wheel or a sprig of fresh herb (such as rosemary or thyme) for an added aromatic experience.
Amazonian Dream
Ingredients
- 2 oz Jambuzada Açaí + Guaraná
- 1 oz fresh lime juice
- 1 oz coconut water
- 1/2 oz honey or agave syrup (optional for sweetness)
- 3-4 fresh mint leaves
- Crushed ice
- Lime wedge and mint sprig for garnish
Shake It Up
- In a cocktail shaker, muddle the fresh mint leaves to release their aroma and oils.
- Add the Jambuzada Açaí + Guaraná, lime juice, coconut water, and honey/agave syrup (if using).
- Fill the shaker with ice and shake vigorously for 10-15 seconds.
- Strain the mixture into a tall glass filled with crushed ice.
- Garnish with a lime wedge and a sprig of mint.
Brazilian Velvet
Ingredients
- 50 ml São Paulo Original Cachaça
- 20 ml fresh lime juice
- 10 ml brown sugar syrup
- Fresh ginger, thinly sliced
- Ice cubes
- Lime wheel for garnish
Shake It Up
- In a shaker, combine the cachaça, lime juice, and brown sugar syrup with a few slices of fresh ginger.
- Add ice and shake well.
- Strain into a rocks glass with ice and garnish with a lime wheel.