Cachaça (cuh-SHA-suh) is Brazilian rum made from sugar cane juice.
Portuguese settlers of Brazil began making it in the 1500s. There are around 4,000 brands of cachaça in Brazil.
Brown Derby
1 ⁄ ounces dark rum 1 ounce fresh lime juice
⁄ ounce maple syrup Shake all the ingredients in a shaker tin with ice, then strain into a chilled cocktail glass.
Bushwacker
2 ounces dark rum 1 ounce coffee liqueur 4 ounces Piña Colada mix
Blend all ingredients in a blender with 1 cup of ice. Pour into a tall glass.
Caipirinha
⁄ lime, chopped 1 teaspoon granulated sugar 2 ounces cachaça
Muddle the lime and sugar in a mixing glass. Add the cachaça and ice. Shake,
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Muddle the lime and sugar in a mixing glass. Add the cachaça and ice. Shake, then strain into a rocks glass of cracked ice.
Captain’s Blood
1 ⁄ ounces dark rum ⁄ ounce lime juice ⁄ ounce simple syrup 2 dashes Angostura bitters 1 lemon peel spiral
Shake all liquid ingredients with ice. Strain into a short glass of ice. Garnish with spiral of lemon peel.
Caribbean Eclipse
2 ounces Mount Gay Eclipse rum 1 ounce dark crème de cacao 1 ounce fresh lime juice
⁄ ounce simple syrup Shake all ingredients with ice. Strain into a martini glass.
Castaway
1 ounce coconut rum 1 ounce mango rum Pineapple juice to fill
Tropical fruit and paper parasol, for garnish
Pour the liquid ingredients into a tall glass of ice. Stir. Garnish with tropical fruit of your choice and a paper parasol.
Cherry Daiquiri
1 ⁄ ounces cherry rum 1 ounce simple syrup
⁄ ounce fresh lime juice Shake all ingredients with ice. Strain into a chilled cocktail glass.
Cherry Mojito
3 sprigs of mint (1 for garnish)
⁄ fresh lime, chopped 1 ounce simple syrup 1 ⁄ ounces cherry rum Club soda to fill
Muddle 2 sprigs of mint, lime, and simple syrup in a mixing glass. Add the rum.
Shake in a shaker tin of ice. Strain into a highball glass of cracked ice. Fill with club soda. Garnish with mint sprig.
Cherry Piña Colada
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Cherry Piña Colada
1 ⁄ ounces cherry rum 1 ounce Coco Lopez 3 ounces pineapple juice
1 pineapple slice
Put the liquid ingredients into a blender with ice. Blend and pour into a tropical glass. Garnish with pineapple slice.
Chicago Fizz
1 ounce dark rum 1 ounce ruby port
⁄ ounce lemon juice ⁄ ounce simple syrup 1 organic egg white
Fill a highball glass with ice. Shake all the ingredients in a shaker tin with ice, then strain into the highball glass.
Chocolate Coco
2 ounces Bacardi Coco 1 ounce white crème de cacao 1 ounce cream
Shake all ingredients with ice. Strain into a martini glass.
Chocolate Piña Colada
1 ⁄ ounces chocolate rum 1 ounce Coco Lopez 3 ounces pineapple juice
1 pineapple slice
Put the liquid ingredients into a blender with ice. Blend and pour into a tropical glass. Garnish with pineapple slice.
Coconut Mojito
3 sprigs of mint (1 for garnish)
⁄ fresh lime, chopped 1 ounce simple syrup 1 ⁄ ounces coconut rum Club soda to fill
Muddle 2 sprigs of mint, lime, and simple syrup in a mixing glass. Add the rum.
Shake in a shaker tin of ice. Strain into a highball glass of cracked ice. Fill with club soda. Garnish with mint sprig.
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Cuba Libre (Rum and Coke)
2 lime wedges 2 ounces Cuban rum Cola to fill
Fill a highball glass with ice. Squeeze the juice of one of the lime wedges over the ice and discard the wedge. Pour in the rum and fill with cola. Squeeze the second lime wedge into the drink. Swipe the rim with the lime and drop it into the drink.
Daiquiri
1 ⁄ ounces light rum 1 ounce simple syrup
⁄ ounce fresh lime juice Shake all ingredients with ice. Strain into a martini glass.
Dark ’n’ Stormy
2 ounces Gosling’s Black Seal rum Ginger beer to fill
1 lime wedge
Pour the rum over ice in a highball glass and fill with ginger beer. Squeeze in a lime wedge.
Dragon Berry Mojito
3 sprigs of mint (1 for garnish)
⁄ fresh lime, chopped 1 ounce simple syrup
1 ⁄ ounces Bacardi Dragon Berry rum Club soda to fill
Muddle 2 sprigs of mint, lime, and simple syrup in a mixing glass. Add the rum.
Shake in a shaker tin of ice. Strain into a highball glass of cracked ice. Fill with club soda and garnish with mint sprig.
Dragon Daiquiri
1 ⁄ ounces Bacardi Dragon Berry rum 1 ounce simple syrup
⁄ ounce fresh lime juice Shake ingredients with ice. Strain into a chilled cocktail glass.
Dragon Lily
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Dragon Lily
2 ounces Bacardi Dragon Berry rum 1 ounce elderflower liqueur
4 ounces white (clear) cranberry juice Nontoxic flower petals, for garnish
Fill a tall glass with ice and add the liquid ingredients. Stir, then garnish with nontoxic flower petals.
Dragon Piña Colada
1 ⁄ ounces Bacardi Dragon Berry rum 1 ounce Coco Lopez 3 ounces pineapple juice
1 pineapple slice
Add the liquid ingredients into a blender with ice. Blend and pour into a tropical glass. Garnish with pineapple slice.
Eggnog Grog
1 ⁄ ounces dark rum Eggnog to fill Nutmeg, for garnish
Pour the dark rum into a tall or short glass of your choice and fill with eggnog.
The amount of eggnog you use depends on whether you want the drink to taste strong or weak. If the eggnog is cold, you won’t need to add ice. Garnish with pinch of nutmeg on top.