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Entries tagged with 'cachaca'

Mango and Coconut Milk Batida

Serious Eats Autumn Giles Post a comment

Batidas are a family of cocktails that feature the Brazilian spirit Cachaça, which is made from fresh sugar cane juice that is fermented and distilled. This version uses mango juice, coconut milk, plus a little lime juice and agave to round things out. More

Avuá Cachaça: New Craft Distilled Cachaça Hits the USA

Drinks Andrew Strenio 2 comments

You may know cachaça as the base of the Caipirinha, that effortlessly thirst-quenching Brazilian answer to the gin and tonic. But the distilled sugar cane spirit, frequently lumped in with rum, is beginning to come into own. We're excited to share the most interesting bottles that have crossed our desk in a while. More

Marky Mark's Funky Punch

Serious Eats Naomi Bishop Post a comment

This punch, created by Jim Romdall at Seattle's Vessel, has a tropical flair owing to the passionfruit syrup (available online) and aged cachaça. More

DIY vs. Buy: How to Make Swedish Punsch

Drinks Marcia Simmons 5 comments

Prohibition did more than inspire an HBO gangster drama about how Steve Buscemi is rich and sleeps with showgirls while people get shot. Making booze illegal changed the way America drank, banishing a lot of popular ingredients to obscurity. One of the cocktail casualties was Swedish Punsch, a liqueur made with citrus, spices, rum, and a southeastern Asian liquor made with sugar cane and red rice called Batavia Arrack. More

DIY Swedish Punsch

Serious Eats Marcia Simmons 1 comment

The traditional way to serve Swedish Punsch is to warm it and pair it with a bowl of pea soup. Though that didn't exactly catch on in the States, Swedish Punsch is a key ingredient in many pre-Prohibition cocktails because of its funky, spiced flavor. More

Peach Caipirinha

Serious Eats Maggie Hoffman Post a comment

Be sure to use ripe peach in this tart, refreshing spin on the classic Caipirinha. More

Drinking the Bottom Shelf: Cachaca da Roca

Drinks Will Gordon 17 comments

Bottom Shelf research director Emily and I recently decided to re-sign our apartment lease, with mixed emotions. Our building is OK but we could do better for the money; there are all sorts of fancy amenities that don't interest us, such as underground parking and unintimidating neighbors. I'd rather trade in the meek empty-nesters—who, to their credit, never make noise and rarely steal my FedEx packages—for an extra bedroom or better dive bar proximity. More

The Serious Eats Guide to Cachaça

Drinks Michael Dietsch 7 comments

Cachaça—Is it rum, or is it not rum? Last week's encyclopedic guide to rum sparked some discussion in the comments about whether or not cachaça counts as rum. Before we tackle the question, I'll explore what cachaça is, how it's made and aged, and what it generally tastes like. More

The Bristol's Winter Caipirinha

Serious Eats Maggie Hoffman Post a comment

The tart lime and kumquat make this cocktail from Debbi Peek of The Bristol in Chicago an ideal option for margarita or mojito-lovers who are looking to branch out. More

Brunch Drinks: Mojo Rising

Drinks Heather Arndt Anderson 1 comment

Mojitos are such a refreshing way to chase the sticky morning heat; but if you're like me, the last thing you want is a big mouthful of yard clippings every time you take a sip. And lot of mojitos are so cloying that they leave me even thirstier, rather than slaking a sticky throat the way a proper cocktail should. Clearly this wheel, while not needing reinvention, needed a little tuning. More

Mojo Rising

Serious Eats Heather Arndt Anderson 2 comments

Mojitos are such a refreshing way to chase the sticky morning heat; but if you're like me, the last thing you want is a big mouthful of yard clippings every time you take a sip. And lot of mojitos are so cloying that they leave me even thirstier, rather than slaking a sticky throat the way a proper cocktail should. Clearly this wheel, while not needing reinvention, needed a little tuning. More

That's The Spirit: Novo Fogo Cachaça

Drinks Andrew Strenio 1 comment

Novo Fogo is located on the edge of Brazil's coastal rainforest and produces two styles of seriously delicious organic cachaça. Their Silver is dangerously balanced and crisp and unlike any other cachaça I've ever tried. More

How to Make Pitcher Drinks Tastier, Less Diluted

Drinks Paul Clarke 15 comments

Pitcher drinks have a lot of appeal during the warmer months, but many recipes suffer from an excess of ingredients, or grow watery and insipid quickly. In today's Washington Post, Jason Wilson touches on a couple of points that can ensure pitcher-drink success. For example, the smaller the ice pieces, the more rapidly they'll dilute the drink generally speaking. Some dilution is desired, of course, but it's a fine line between "just right" and "too much." More

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