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Utilizing St-Germain as a base rather than a modifier, the Da Hora is light, citrusy, and floral-forward, making for a day drink that finds itself somewhere between a Caipirinha and a simple Royale.
Summer 2015's version of Maison Premiere's Pimm's Cup takes a tour through Rio, mellowing out a bitter-heavy recipe featuring grapefruit and Aperol with a base of unaged cachaça and, naturally, Pimm's.
Damon Boelte of Grand Army Bar's combination of aged cachaça, vermouth and banana liqueur all swizzled together into a perfect beach drink.
A banana-infused riff on the caipirinha from Matt Grippo of Blackbird in San Francisco.
This version of the classic Caipirinha is evocative of the autumn months (when Miami Beach still swelters at 80 degrees) with the addition of spiced apple syrup layered over lime juice for lift.
A health club-meets-nightclub take on the classic Caipirinha with kale and a tropical topper of pineapple juice.
Wheat beers help elevate citrus flavors, and the lime juice with cachaça offer a great 1-2 punch in this slightly spicy beer cocktail.
Andrew Bohrer's Bruxa Irmã Seis Batida combines Strega with cachaça, oloroso sherry and coconut milk for a herbaceous twist on typical tiki flavors.
Created for the 2014 World Cup match between Brazil and Chile, the Obispo cocktail is one of a dozen variations of the "red-wine-citrus-and-sometimes-rum" Bishop cocktail—a favorite of Dickens.
Created by illustrator John Perry Yates for the 2014 World Cup final match between Brazil and the Netherlands, this Old-Fashioned style drink has shades of Jerry Thomas's Improved Holland Gin Cocktail with its orange-y malt flavors.