Cachaxa/Cachaça is a liquor made from sugar cane juice (instead of rum, made from molasses). Pirassununga Cachaca 51 (with a big red 51) is a reliable brand.

Glazed Pear

From, yet another way to use Poire William, this time with balsamic syrup:

1 oz Poire William eau-de-vie
1 oz cachaça (I might sub in a darker rum here?)
1/2 oz balsamic syrup (Make it from scratch with her recipe here:, or buy it at a gourmet grocery store)
1/2 oz Cointreau
1/2 oz fresh-squeezed lime juice
dash of orange bitters
club soda

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Strawberry Salad

Via, a recipe from Jeff Hollinger and Rob Schwartz, of the Absinthe Brasserie & Bar in San Francisco.

2 strawberries, hulled and quartered
4 to 5 basil leaves (thank you, backyard herb garden)
1/2 oz balsamic syrup (Recipe at link above, available in many gourmet grocery stores)
1 1/2 oz cachaça
1/4 oz Cointreau
1/4 oz fresh lime juice

Soda water

Muddle the strawberries, basil and balsamic syrup, add ice, then the liquors and lime juice, shake, strain into a highball, and top with soda

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4.0 parts White Rum or Cachaca (cut down the sugar if using cachaca)
3.0 parts lime juice
3 sprigs of Mint
2 teaspoons Sugar
Soda Water (or just water)

In an old fashioned glass, muddle most of the mint with sugar and slices of lime plus a dash of lime juice. Add in ice, Mix in rum and soda water. Garnish with sprig of mint.

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Brazil's national cocktail.

2 oz cachaça
Juice of one lime
½ lime cut into 4 wedges (or tahiti lime, but not key lime)
2 teaspoons crystal of raw sugar

Place lime slices and sugar into old fashioned (low tumbler) glass and muddle. Fill the glass with crushed ice and add the Cachaça. Top with soda.

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Mojito Tea

1 part cachaca
2 parts Sweet Tea infused Vodka (Firefly)

Muddle with 2 lime slices, 1 sprig mint, and 1 Tbsp raw cane sugar per low tumbler glass. Serve with ice. Garnish with mint.

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