Cocktails & Recipes » Absinthe Recipes

Midsummer Night’s Dream

  • 2 oz Absinto Camargo
  • 4 oz Vita-coco coconut water

Shake ingredients with ice and serve on the rocks.

“5th Annual Cirque Du Soleil Benefit With Dreams Can Be Foundation”

April 28, 2006 8:00 pm to April 29, 2006 12:00 am

Randall’s Island
New York
For tickets call (814) 536-9581 or email

Special New York City Performance for the programs & projects of Dreams Can Be Foundation!
To benefit Brazilian street childrenand impoverished youth
Please join us for a Cirque du Soleil VIP experience of ‘CORTEO’. This magical evening begins when each special guest arrives at the Cirque du Soleil Grand Chapiteau and picks up their very special Dreams Can Be GOODY BAG before proceeding onto the show where you will enjoy from your ‘Category 1′ preferred seating.100% of ticket price will go to projects and programs serving impoverished youth in Brazil’s favela communities.

Dreams Can Be Foundation is a partner of Cirque du Soleil’s worldwide social outreach program Cirque du Monde.

Dreams Can Be Foundation works in partnership with local organizations and NGO’s to provide: education, moral and social development, humanitarian relief, and the offering of opportunities where there were none before. Founded in 1999, Dreams Can Be Foundation supports programs that serve more than 2,000 children and adolescents and has given away more than $240,000 to social programs in Brazil in 2005.

B.E.D. Dark & Stormy

By Dale DeGroff, Author & Master Mixologist, for B.E.D., NY

  • 1 oz Beleza Pura® Super Premium Cachaça
  • 1 oz dark rum
  • 2 oz ginger beer
  • 2 oz fresh orange juice
  • 2 oz pineapple juice

Build all ingredients in a large glass over ice and stir. Garnish with a lime wedge.

Cheers – “Sweet, Tart & Sexy”

Pameladevi Govinda

Touted as the Mojito’s next of kin, the Caipirinha showcases Brazilian cachaças with flair and is seducing bartenders and guests from coast to coast.

Lately, I’ve been bombarded with all things Brasileiro: in hip magazines, fashion stories, on radio play lists, and of course, on cocktail menus. The week of Rio’s carnival, I find myself at Sugarcane with Karyn Riegel, marketing director for Beleza Pura; parent company Excalibur Enterprise is definitely the first company to fill the hole for super premium cachaça, a Brazilian sugarcane distillate just now attracting attention stateside. Sugarcane is the lounge spot to Sushi Samba in New York City, which artfully blends Japanese, Brazilian and Peruvian cuisine, décor, and drinks. It’s early evening on a Tuesday, but the bar is packed and good lookers are sitting at tables sipping Latin cocktails while nibbling sushi rolls.

Sugarcane serves the traditional Caipirinha (kie-pee-REEN-yah) made with Beleza Pura, the restaurant’s house cachaça. It comes in a classy square thick-cut glass, filled to the hilt with ice, swimming wedges of lime and a short fat orange straw. Eyeballing the drink is enough to make the mouth water. And a sip of Sugarcane’s satiating mix offers simultaneous tastes of sweet and tart.

The Caipirinha at Sugarcane can be customized according to your taste by picking from any number of fruits for a great muddled sensation. Riegel says, “The Caipirinha is all about the lime. Acidity is essential with cachaça, which lends itself to tangerines, grapefruits, all citrus fruits really. It also works with strawberries because they have a lot of acid.” On that cue I request a Mixed Berry Caipirinha-a quenching cocktail with an almost purple hue.

Paul Tanguey, beverage director of Sushi Samba says. “The Caipirinha is hugely popular. It” our second best selling drink after the Mojito.” He adds, “I think the Caipirinha is a great cocktail and is set to become a classic along with the Mojito and the Cosmopolitan.”
The Latin libation doesn’t just do the rounds at trendy boites in urban centers; the classic Thomas Henkelmann restaurant at the Homestead Inn in Greenwich, Conn. serves up the Caipirinha too. Opting for the Beleza Pura® cachaça, Thomas says, ” You can find the Caipirinha everywhere in Europe but people are still new to it here. It’s a wonderful drink for the summer.

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