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... a true artisanal Brazilian cachaça from an alembic


Fantastic drinks and foods, now just enjoy!

The famous 'Capirinha'


It is certainly this drink that immortalized the use of succarane spirit. Like every final product, it will depend on the quality of the ingredients used so that a good final result can also be obtained. That is, a quality sugarcane has everything to also be a quality 'capirinha' with a distinctive and striking flavor.
How to make?


. 1 lemon
. 1 dose of cachaça
. 2 tablespoons of sugar
. ice cubes to taste


Method of preparation
1. Wash, dry and cut the ends of the lemon. Cut the fruit into 8 segments, as follows: cut into 4 parts lengthwise and each part into 2 halves.

2. Transfer the lemon segments to a low glass, add the sugar and crush with a pestle. Complete with ice cubes, pour in the cachaça and serve next.

Cachaça donut


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2 eggs
2 tablespoons of melted butter
1/2 tea cup of oil
1 tea cup of milk
1 cup of cachaça tea
7 cups of wheat flour
1 tea cup of sugar
1 teaspoon of salt
1 tablespoon powdered yeast
Wheat flour for dusting the surface
Oil for greasing
cachaça to grease
cachaça to water
icing sugar for sprinkling


Method of preparation

Beat the eggs, butter, oil, milk and cachaça in a blender until smooth. In a bowl, sift the flour, sugar, salt and yeast. Make a cavity in the center, pour in the beaten mixture and mix with a spoon until it releases from the side of the bowl. Quickly knead the dough until smooth and homogeneous. If necessary, add more flour, being careful not to make the dough too hard.
On a floured surface, take portions of the dough, shape strips and join the ends, forming donuts. Place on a greased baking sheet and place in a medium, preheated oven for 15 minutes or until the base is lightly browned. Drizzle the still warm donuts with cachaça and sprinkle with icing sugar.

Coffe with 'cachaça'

The recipe for coffee with cachaça from Minas Gerais is ideal for celebrations and masterfully combines the two ingredients that are national passions. Served chilled, the cocktail is sweetened with honey and cream.



50 mL of aged cachaça;
50 ml of espresso coffee;
1 tablespoon (soup) honey;
1 tablespoon (soup) of milk cream;
Ice to taste.


Method of preparation
Prepare your espresso. Then, in a cocktail shaker, mix the still hot coffee with the honey, taking advantage of the heat to dissolve it. Then add the cream, cachaça and ice. Stir well and strain if necessary.