Trigger Warning

1 1/2 oz Novo Fogo barrel aged cachaça
3/4 oz lime juice
3/4 oz habanero syrup
small handful of cilantro leaves
2 oz wheat beer

Combine the cachaça, lime juice, habanero syrup, and cilantro in a shaker. Shake with ice and strain into a flute or cocktail glass. Top with the beer and stir gently to combine.

Habanero syrup:

2 cups sugar
2 cups water
5 habanero peppers, stemmed but not deseeded

Combine sugar and water over heat and stir until dissolved, bringing to a boil. Add peppers and remove from heat, cover, and allow to steep for 20 minutes. Strain and keep refrigerated.

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Corrida de Cavalos

Corrida de Cavalos

2 oz Novo Fogo silver cachaça
1/2 oz lime juice
1/2 oz mint vinegar
1/2 oz rich simple syrup (2:1)
2 dashes Angostura bitters
2 oz soda
mint sprig garnish, for garnish

Shake cachaça, lime, vinegar, syrup, and bitters with ice and strain into an ice-filled rocks glass. Top with soda, garnish with fresh mint.

To make the mint vinegar:

1 cup champagne vinegar
leaves from 5-6 mint sprigs

Bring vinegar to a boil, pour over leaves, and allow to infuse overnight or for a couple days. Strain and bottle.

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Quick Little Pick Me Up

8 oz Ramazzotti
10 grams coffee beans

Lightly muddle the coffee beans to crack (but not pulverize) them. Seal in a glass jar with Ramazzotti. Infuse for 24 hours, strain, and bottle. If you want to make more, just scale the recipe upward.

To serve, pour two ounces in a glass with a big rock and express a lemon peel over the drink. Garnish with the peel.

[Photo by Julia Raymond for The Hop and Vine.]

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Teamaker’s Punch

500 ml green tea, preferably Dilmah
100 g palm sugar
7 oz lemon juice
6 oz gin, preferably Damrak
3 oz coconut arrack, preferably White Lion
cinnamon
nutmeg

Brew the tea and then pour it hot into a punch bowl with the palm sugar. Using a muddler, crush the sugar and stir until dissolved. Add the remaining ingredients, grate nutmeg and cinnamon atop the punch, and slip in an ice block or ladle into ice-filled punch glasses.

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