Cocktails & Recipes » Exotic Cocktails

Beleza Fizz

Created by Thad Vogler of Jardinière

  • 2 oz cachaca
  • ¾ oz fresh lemon
  • ¾ oz St. Germain
  • one ounce egg white

Dry shake to aerate. Shake well with ice and double strain into a chilled flute. You can finish this one with champagne or soda too if you want

The Beauty

Created by Assaf Tamir, mixologist at Employees Only, NYC

  • 2oz Beleza Pura® Cachaça
  • ¾ oz St. Germain Elderflower Liqueur
  • ½ oz Lime Juice, Fresh
  • ½ oz Ruby Red Grapefruit Juice, Fresh

Add ingredients into shaker w/ice, shake and pour into rocks glass with ice. Garnish with Ruby Red Grapefruit peel.

Beija Flor

Created by Paul Tanguay, Beverage Director SushiSAMBA group

  • 1 ½ oz Beleza Pura® Cachaça
  • 1 oz St. Germain Elderflower Liqueur
  • 1 oz Green Tea, unsweetened
  • 1 oz Lime Juice, Fresh
  • ½ oz Pineapple Juice

Add ingredients into shaker w/ice, shake and strain into chilled martini glass. Garnish with edible orchid.

Adams Beverage Group – “Rum on the Rise”

Lately, the Caipirinha, a similar cocktail made with the Brazilian rum cachaca has taken the cocktail world by storm. Both of these drinks are superbly adaptable to flavored rums as well, creating a double barreled promotional vehicle for marketers.

While the major rum makers are busy churning out a myriad of fruit varieties, hoping to catch the flavor phenomenon in a bottle, many entrepreneurs are putting their money down on the Brazilian sugar cane spirit called cachaca.

While technically a rum, cachaca mainly differs from most other sugar cane spirits in its source of fermentation; instead of using molasses, a sugar-making by-product and the precursor of most rums, cachaca is made from sugar cane juice alone. That doesn’t necessarily mean the product possesses higher quality; in fact, in Brazil, cachaca’s reputation is often that of a cheap and potent firewater, unsophisticated and raw.

But many of the cachacas recently imported are customized for the North American market, with greater attention paid to crafting smooth, slightly sweet products without the “burn” most Brazilians expect from their favorite brand.

In the past few years, new brands - Beleza Pura, … - have been pushed by small companies looking to get an edge in what they hope is the next big spirits market. Targeting high-profile bars and nightclubs for the most part, these brands are jostling for space and press attention and, ultimately for some, a pick up by major firms.

The driving force behind the mini cachaca boom is the Caipirinha, a simple cocktail made with muddled limes, sugar and cachaca that has become a popular summer refresher in many bars and restaurants, especially those with a Latin connection. As with Mojitos and other 21st century cocktails, versions with fresh fruit added have become very popular in bars and restaurants, as the drink is easy to make well, and is a pleasant, Daiquirilike refresher. And the cachaca entrepreneurs aren’t simply pushing the cocktail concept; one of them, Excalibur Enterprises, importer of Beleza Pura® and a host of aged cachacas, has launched a pre-mixed Caipirinha for retail.

The Robb Report – “Mixing It Up”

Next-generation cachacas are versatile in cocktails and smooth enough to stand alone.

Brazil’s national spirit, the sugarcane-derived cachaça, is the third-most-imbibed distillate in the world (behind vodka and soju). Until recently, however, less than 1 percent of the total production of cachaça entered the United States, and the low-grade varieties that reached the country served almost exclusively as ingredients for caipirinhas and similar cocktails. But with the recent introduction of premium brands such as Sagatiba, Rochinha, Água Luca, and Leblon, cachaça is poised to carve out a niche with North American connoisseurs.

“Cachaça is hot right now,” says Joseph Bowman, a partner in Excelsior Imports, which introduced Água Luca to the U.S. market in 2005. “It’s where the 100 percent blue agave tequilas were 10 years ago.”

Like tequila, the term cachaça (pronounced ka-SHA-sa) refers to both a spirit’s provenance and production methods. The name originates from cagaça, a crude sugarcane wine made by plantation slaves in colonial Brazil. After the Portuguese introduced distilling techniques to Brazil in the mid-1500s, cachaça, which also is known as Brazilian rum, supplanted the wine in the country’s culture.

Unlike most rums, which are molasses-based, cachaça is produced from fermented sugarcane juice. The spirit is commonly associated with the caipirinha, Brazil’s national cocktail, which consists of cachaça muddled with lime and sugar. But Adam Seger is among the mixologists who favor cachaça-for its piquant backbone and a sugarcane essence that complements herbs, spices, and fresh fruit-over vodka and standard white rum in a variety of drinks. “A great cachaça is smooth enough to sip,” says Seger, who worked with chefs Thomas Keller and Charlie Trotter before assuming his current role as head bartender at Chicago’s Nacional 27, where he makes such food-friendly cocktails as a caipirinha with muddled grapes, limes, and white-wine reduction. “But cachaça also has more edge than squeaky-clean white rum.”

Cachaça’s characteristics-and the fermentation, distillation, filtration, and aging methods used to produce it-vary widely among Brazil’s approximately 20,000 distilleries. All good cachaça, however, begins with high-quality sugarcane, much of which comes from agricultural regions in the states of Minas Gerais and São Paulo.

Imports of cachaça into the United States grew by 20 percent in 2005. Still, North America lags behind Europe, where, during the last decade, Brazilian rum has become wildly popular. (Cachaça-based drinks are second only to beer in bars in Germany.) Importers are hoping for a similar, albeit more broad-reaching, boom in the United States. “With the emergence of cocktail-friendly brands, it’s only a matter of time before the consumer wants to dig deeper into the cachaça story,” says Olie Berlic, CEO of Excalibur Enterprises, which since 2004 has imported GRM Small-Batch Artesian Cachaça and other single-estate brands to North America.Aged two years in three types of tropical wood, GRM ($70, 750 ml) is the product of a small farm in Minas Gerais. The rum has spicy, tequila-like notes laced with cloves, cinnamon, creamy caramel, and a bite of pepper. Another Excalibur import, Rochinha, is aged in Scotch whisky casks. The Rochinha Single Barrel 5 Year ($40, 750 ml) exhibits a soft yet masculine heat that shows best on the rocks before a meal, while the Single Barrel 12 Year ($80) is best neat after a meal and exudes oaky characteristics with toffee, caramel, and hints of smoke.

Santé – “Crazy Cane Juice Called Cachaca”

Considering that Brazilians consume over a billion liters of cachaca annually, the spirit is a relative newcomer to the American backbar. Distilleries sprung up during the slave trade days, turning out the potent elixir from fermented raw sugarcane juice; it was both bartered for slaves and employed to keep the peace among the disenfranchised. Cachaca later became the darling drink of the Brazilian elite, but it remained almost an unknown spirit to North Americans.In the past few years, high-quality products have trickled ashore into the US marketplace, however, with importers introducing cachaca into high-end restaurant bars in traditional caipirinhas and mixologist-designed drinks. The Brazilian high-octane staple is now roiling the waters and making many friends. Santé’s review covers all the current brands we could muster, but new products are arriving on our shores every month.

Armazem Vieira
Esmerelda Brazilian Rum /Santa Catarina, Brazil
Smooth on the palate with pleasing heat; good, focused flavors of lime/citrus in the finish. Santé Gold Star Award Winner

Rochinha
Aged 5 Years Single Barrel

Brazilian Rum / Brazil
41% alcohol
Light, sweet aromas and flavors of vanilla and toasty oak surround a core of citrus and apple; good complexity; long, clean finish.

Minas Gerais
Aged 2 Years GRM, Small batch, Artesian Cachaca /Brazil

41% alcohol
Smooth and elegant with flavors of citrus and cucumber mingling with oak; oak dominates the finish.

Beleza Pura
Super Premium Cachaca /Brazil

Lovely nose of citrus, cucumber and white pepper; excellent concentration of flavors, good structure, and clean citrus and white pepper in the finish. Santé Gold Star Award Winner

King Magazine - “The Caipirinha”

King Magazine

Click Article Image to Read Full-Sized Version

King Magazine Article

You are currently browsing the Beleza Pura Cachaca weblog archives for July, 2007.