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.
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This punch, created by Jim Romdall at Seattle's Vessel, has a tropical flair owing to the passionfruit syrup (available online) and aged cachaça.
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.
Be sure to use ripe peach in this tart, refreshing spin on the classic Caipirinha.
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.
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.