Mango Tango

1.5 oz Mango Pureé

1.5 oz Silver Rum or Cachaça

1 oz Orange juice

0.5 oz Lime juice

2-3 tsp. simple syrup or agave nectar

Combine ingredients with crushed ice in a cocktail shaker.  Beat lightly. Strain and pour into a chilled, sugar-rimmed Martini glass.  Garnish with a citrus twist.

Caipirinha*

2.5 oz fresh squeezed Lime juice

2.5 oz Cachaça

3 Tsp. Sugar or Simple Syrup

Mix ingredients vigorously to dissolve the sugar.  Serve over crushed ice in tumbler. Garnish with mint.  *This cocktail rewards personalization - adjust ingredients to suit your taste.

Bloody Madras

1.5 oz Orange juice

1 oz Silver Rum or Cachaça

1.5 oz Blood Orange juice (may substitute Cranberry or Pomegranate juice)

Mix Orange juice and Cachaça or Rum with ice in a tall glass. Slowly pour the Blood Orange on top.  Garnish with citrus twist and/or wedge of Blood Orange.

Brazilian Wax

(Courtesy of Ivan Passos, Co-founder, JPVCo, home of Weber Haus cachaça

2 oz Cachaça

1 oz Pineapple juice

1 oz Club Soda

Triple Sec (according to taste)

Mix Cachaça, Pineapple juice and Triple Sec with ice in a tall glass. Pour in the Club Soda last to preserve the bubbly.

Painkiller

2-4 oz Pusser’s Rum (your preference)

4 oz Pineapple juice

1 oz Cream of Coconut

1 oz Orange Juice

Serve on the rocks, stir, then grate nutmeg on top.  For an added kick, finish the presentation by serving with a straw filled with more Pusser’s rum.

The Old Mill Gold Rum Pumpkin Spiced Cider

(Courtesy of H. Malarkey Wall, President of The Old Mill Golden Rum)

In a handled latte mug mix:

0.5 oz Pumpkin syrup (Torani preferred)

1.5 oz  Gold Rum

1 Packet hot apple cider

Fill with Hot water

Sprinkle with cinnamon and nutmeg

Whipped Cream is optional

Enjoy!

‘Ti Punch ((Martinique creole for “Petit Punch”))

1 Fresh Lime

1/8 teaspoon Simple Syrup or Agave Nectar

1 1/2 oz. overproof Agricole rhum blanc

Slice one or two sections of rind from a fresh thin-skinned lime or two.  The slices should be almost twice as wide as a twist, and contain only a small amount of the lime pulp and juice..  You’re primarily interested in the bitter lime flavor from the rind, and secondarily the lime juice itself.  Twist the lime rind into a short glass to release its oil, and toss the rind into the glass.  Add the simple syrup.  Or substitute agave nectar for a bit more complexity (even though it is untraditional).  Add the rhum, then stir and slightly muddle the mix, enabling the alcohol to release the lime oils.  Add ice, rest for 2-5 minutes allowing the ice to melt slightly and the flavors to marry.  Stir gently and sip.  Warning - a proper ‘Ti punch is refreshing but packs a wallop - think of it as a Martinique Martini.  As the saying goes; “One is alright, Two is too many, and Three is not enough!”

Crystal Caipirinha

(Courtesy of Jacob Grier and Dragos Axinte of Novo Fogo Cachaça)

2 oz Novo Fogo Silver Organic Cachaça

 1 oz clarified lime juice**

 0.75 oz simple syrup

Stir with ice, strain into chilled cocktail glass, garnish with a lime zest expressed over the drink and dropped in as a twist.

**In brief, for the recipe you need 200 g lime juice, 50 g water, and 0.5 g agar agar. You can scale up of course, but it's hard to scale down with such a small amount of agar.

Boil the agar agar in the water briefly to hydrate it, then whisk this mixture into the lime juice. Put into an ice bath or freezer until it sets (less than 20 minutes) and then filter through a fine cloth or rinsed coffee filter. Gently squeeze the filter to extract juice, but no so hard that you push any of the agar agar through it. You should end up with just under 200 g of clarified juice.

More information on the clarification process is available from Dave Arnold at the French Culinary Institute

Deco Espresso Martini

1 oz deco coffee Rum

1 oz deco Ginger Rum

.5 oz simple syrup

splash of lemon juice

~ Shake (the harder you shake it, the better it tastes), strain and serve up

Fogo Real

Time to fire up that shaker.

Rocks glass.

1 oz. Novo Fogo Organic Silver Cachaça

1 small lime

½ oz. Serrano pepper simple syrup

mint leaves

1 oz. pineapple juice

To prepare the simple syrup, simmer one cup water, one cup sugar, and two seeded and chopped Serrano peppers for 10 minutes. Strain and chill mixture.

Cut up a lime in wedges; toss them into the glass. Muddle them with simple syrup in the glass. Gently mash torn mint leaves inside the glass. Fill the glass with ice. Add cachaça and pineapple juice and pour everything into a shaker. Give it a go; pour everything (including the ice) back into the same glass. Garnish with mint sprig.