25 ml tangerine syrup
25 ml Tahiti lime juice
75 ml Alzira Cachaça
100 ml Ginger Ale
1 slice of orange
In a glass, put the ice, syrup, lime juice, and Cachaça Alzira, a mix the ingredients together. Top it off with the Ginger Ale and stir gently. Finish with the slice of orange.
50 ml Alzira Cachaça
30 ml mix juice of 3 limes
60 ml lime sorbet
15 ml sugar syrup
100 ml Club Soda
8 mint leaves
In a tall glass, add ice and 4 mint leaves, and reserve in the fridge. In the cocktail shaker, macerate 4 mint leaves, the juice of 3 limes and sugar syrup. Complete the cocktail shaker with the Cachaça and lime sorbet. Add ice and shake for 10 seconds. Strain simply into the tall glass, letting the macerated mint leaves pass through. Fill the glass with club soda. Garnish the glass with the limes and mint.
50 ml Alzira Cachaça
15 ml lemongrass syrup
20 ml lemon juice
10 ml St-Germain Elderflower liqueur
100 ml Brazilian Ginger Riverside
50 g Haden mango
1 lemongrass branch
1 lemon twist
In a tall glass, add ice and 50ml of Brazilian Ginger. In the cocktail shaker, macerate the mango, along with lemongrass syrup and lemon juice. Add the Alzira Cachaça and St-Germain Elderflower liqueur. Add ice and shake for 10 seconds. Double strain into the tall glass, previously chilled. Top up with Ginger and stir. Garnish with lemongrass, wrapped in the lemon twist.
60 ml Alzira Cachaça
20 ml passion fruit shrub with basil
120 ml rosé sparkling wine
15 ml sugar syrup
15 ml Aperol
10 ml rangpur lime juice
3 nasturtiums
In a wine glass, add ice and 60 ml of Alzira Cachaça. In a cocktail shaker, add the passion fruit shrub and rangpur lime juice. Strain simply into the previously chilled wine glass with sparkling wine. Complete the glass with rosé sparkling wine and stir. Garnish with nasturtiums and a basil sprig.
50 ml Alzira Cachaça
25 ml lemon juice
10 ml Lillet Blanc
30 ml jabuticaba compote
30 ml egg white
3 jabuticabas
In a cocktail shaker, add the jabuticaba compote, Alzira Cachaça, lemon juice, Lillet Blanc, and egg white. Dry shake, then add ice to the cocktail shaker, and shake again for 10 seconds. Double strain into a coupé glass, previously chilled. Finish with a lemon twist, drizzle the essential oil over the drink and rim of the glass, and garnish with the jabuticabas on a toothpick.
80 ml Alzira Cachaça
80 ml navel orange juice
100 ml orange sherbet
600 ml brut sparkling wine
8 blackberries
8 jabuticabas
8 borage flowers
8 carambola slices
In a pitcher, add the Alzira Cachaça, navel orange juice, orange sherbet, and 300 ml of brut sparkling wine. Fill with ice and add the other 300 ml of brut sparkling wine. In 3 wine glasses, garnish with the same fruits and flowers to serve the drink.
