Cocktails with cachaça

There are manycocktails made withcachaça, the national spirit of Brazil. Thecaipirinhais by far the most popular and internationally well-known, but bartenders have developed other mixed drinks using the spirit.
TheCaipirinhais Brazil's national cocktail made with cachaça, ice, sugar, and lime.  It is the drink most commonly associated with cachaça.
In Brazil, other versions of caipirinha are made with different alcoholic beverages or fruits. Acaipiroskaor caipivodka is made with vodka instead of cachaça, while acaipiríssimais made with rum and a sakerinha, with sake.Different from the mojito, the caipiríssima is made with crushed lime (not lime juice), and has no mint or soda water. If other fruit is used instead of lime, it is usually called a batida or caipifruta.
Batidais a Braziliancocktailmade with the nationalalcoholic drinkcachaça. In Portuguese,batidameansshakenormilkshake.  It is made with cachaça,fruit juice(orcoconut milk), and sugar. It can be blended or shaken with ice.
In Rio de Janeiro and São Paulo, batidas are traditionally served withfeijoada.
A variation is made adding sweetcondensed milkorsour cream.
The most common fruit used in a Batida are lemon,passion fruitandcoconut.
Rabo-de-galo, which means 'cock tail' (in Brazilian Portuguese "cocktail" is calledcoquetel), is a Brazilian drink made of cachaça and redVermouth. The history of the Rabo de Galo dates back to 1950s and the inauguration of the Cinzano factory in São Paulo, Brazil.It is also known as Traçado, the Portuguese word for 'mixed'; alternatively, it is known as a mixture of "everything you have in the bar" in some places.
Caju amigo, also known as cajuzinho (little cashew), is a Brazilian drink made of cachaça andcashewjuice. In some places, a slice of cashew is put in the drinker's mouth with a little bit of salt, chewed without swallowing, and a shot of cachaça is thrown back straight- swallowing the fruit and the drink at the same time.
Quentão, which means "very hot" or "big hot one", is a hot Brazilian drink made of cachaça and spices. It is often served during the celebrations known asFestas Juninas. The sugar is first caramelized with spices (whole cloves, cinnamon sticks and ginger chunks) and citrus peels (orange and lime). This mixture is then boiled with water for 10 minutes. The cachaça is added and boiled for another 5 minutes.
It is very common in southernmost parts of Brazil to usered wineinstead of cachaça, the primary ingredient of Quentão, since this region is the largest wine producer in Brazil.
As the name suggests, it's meant to be served hot – ideally to be served outside on social gatherings on cold nights, near a fireplace. The ginger also adds to the sensation of warmth in the drink. The gingery flavor should be very distinctive, high notes of cloves must be present also.Nutmegis an optional ingredient, used in some recipes.
Leite de onça(Jaguar milk) is a cold Brazilian drink made of cachaça and condensed milk. It is very sweet and has a very suave scent that evokes the homely atmosphere of aFesta Junina. It is not easy to replace the ingredients and achieve a similar result because its taste is very peculiar.
It is usually served cold, in plain mugs, without garnish (though oftencinnamonor chocolate powder is sprinkled over) so that it looks like milk at a first glance.
TheMacunaímais a cocktail made with cachaça, sugar syrup, lime, andFernet-Branca. It isshakenand servedstraight upin a "barriquinha",americano glass(a traditional Brazilian glass), or an old fashioned glass.
Created by Arnaldo Hirai from Boca de Ouro bar in 2014, it is named after the famous novelMacunaímabyMário de Andrade.
Royceis an Americancocktailmade with the Brazilian national spirit cachaça. This cocktail was named in honor ofRoyce Gracie, a great Brazilian jiu-jitsu fighter.