Brazil's BEST cocktails (Grab your favorite Cachaça)

[@TheEducatedBarfly]

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[@JaderRubini]

As a brazilian I always find it kinda funny kinda ironic the fact that none of the cachaça brands sold worldwide are actually the ones we drink here in our country. Not to mention the fact that more often than not the best cachaças aren’t even the ones you can find in stores countrywide, but rather the unlabeled ones that come in repurposed wine bottles and were made on makeshift distilleries by a guy in their 50’s who got tired from life in the city and moved countryside to be closer to the nature.

[@ThaPhr3sh3st]

Can you share some brands we can look for?

[@BrandonIveyATL]

Yeah, sadly most of the good aged cachaça is never exported out of country, and maybe not even out of their region/town. My wife is from the interior of Sao Paolo, so whenever we go there or relatives come here to visit, I make sure to get some 12 year aged in oak from her town. I also like some of the balsa wood cachaças from Minas like Salinas or Cachaça Selecta. It is only recently that we are seeing stuff like Avua or Novo Fogo here, but they're only made for export as far as I know.

[@guilhermino4488]

The best are usually made in small batches and unfortunately not exported. To name a few of the greats, Princesa Isabel, Weber Hauss and Serra das Almas, offered both not aged and matured in a variety of native woods. There is also a multitude of regional cachaças, almost homemade, which rarely leave their own town. As for the one that are found overseas, maybe you can find Salinas, which is good, but I'm not sure.

[@angeloandino8472]

Love it. I really hope to visit one day and experience it !

[@kyosuke1712]

​@@ThaPhr3sh3stypióca, 51, Pitu

[@oliveirades]

As a Brazilian I got say. You finally made the perfect caipirinha! no brown sugar, no weird stuffs. PERFECT!

[@emanuelgaluk7844]

I agree, it's a simple drink. You can do it in a sophisticated way, but the ingredients are common. No point in weird stuff

[@luizclaudiocruzmarques3919]

It’s worth noting that cachaça is aged in over 14 different types of wood, even though the most common used to be french oak (and more recently, american oak has increasingly been used). They are blended as well, and one can find two, three, four or even seven different types of wood in a blended cachaça. Some examples of wood (other than oak) used in cachaça aging are: amburana (sometimes called umburana as well), bálsamo, amendoim, jequitibá, jequitibá rosa, acácia francesa, jaqueira, castanheira, grápia, freijó, ipê, ipê-amarelo, jatobá, cumaru, ariribá and canela sassafrás. Currently, one can easlily find excellent cachaças to buy, there are many specialized websites, so it’s not necessary anymore to find that secret batch your granpa’s friend has produced deep in the country side. The problem is that the variety is sooooo big, that people not in the know may find it troublesome to choose. Anyway, it’s now easier to find people who can advise on what to buy. There’s lots of great stuff out there…

[@PedroOrdep-kv5vw]

The macunaima is served in a variation of the "Copo Americano", it's a typical Brazilian glass and it's smaller than an old fashioned one. Loved the video btw, I'm a long time fan from Brazil 🇧🇷

[@valdircanado]

This is true! The name of the Macunaima glass is "Copo Barriquinha" made by the same industry that makes "Copo Americano".

[@rafaelnardiiii]

Leandro a lot of Brazilian bartenders should watch your video to learn how to make a proper Caipirinha 😂 fantastic stuff there !

[@chrisdimal9869]

I remember finding the most viewed video of the Caipirinha on KZbin, and they shook it!! I was totally baffled. Even weirder is that NOBODY pointed that out!

[@MrCraftingchannel]

Cara, eu sei que alguns dizem que a "caipirinha de verdade" é mexida, mas sinceramente eu acho ela batida simplesmente mais gostosa...

[@rafaelnardiiii]

@@MrCraftingchannel nem todo mundo tem bom gosto né 😬

[@rodrigofeijo535]

​@@rafaelnardiiiiPô cara, qual o preconceito com uns pedaços de limão nojentos boiando na superfície do copo? 😂

[@rafaelnardiiii]

@@rodrigofeijo535 kkkkk um monte de limões destruídos boiando. Daí tem que tomar de canudinho

[@andrebrax]

É muito legal ver a cachaça e os coquetéis brasileiros ganhando espaço na coquetelaria mundial! Obrigado pelo vídeo, ótimas dicas!!!

[@RodrigoKuerten]

Hey Leandro, you are pronuncing "gallo" (spanish) instead of "galo" (portuguese). Other brazilians cocktails I recommend you check out are the Banzeiro and the Capivara.

[@heftycat]

And also, Avua.....such a great brand of cachaça... I've had so many in my day... and I bought the limited run Copan....waiting for the right moment on that one. Amburana and jequitiba rosa are my favs.

[@rodolfocarvalho3947]

Glad to see some brazilians cocktail's! I'm brazilian and bartender and i'm proud to see this stuff!

[@AllanCSouza]

Leandro, you are great! As a Brazilian, I must say that your caipirinha is probably much better than 90% of all caipirinhas sold in Brazil. Technically impeccable. I must confess that I have never heard about this Batida Rosa here. The Boca de Ouro bar is a great cocktail bar here in São Paulo. I have never tried the Macunaíma, but I'll get back there to try it. Finally, your recipe of Rabo de Galo is the most traditional one. I have seen some bartenders replacing the Cynar with Cocoa Bitter (50ml aged cachaça, 50ml sweet vermouth, 3 dashes of cocoa bitter). I personally prefer the traditional recipe, but try this one if you can and tell us what you think.

[@als.2983]

As a true Brazilian I would appreciate if you can share the classic Brazilian cocktails you enjoy in your country. In the US all we see mostly: Caipirinhas, Batidas and Rabo de Galo.

[@AllanCSouza]

@@als.2983 I believe that Caipirinha and Rabo de Galo are actually the only and trully classic Brazilian cocktails. We have many great bartenders here nowadays, such as Spencer Amereno and Kennedy Nascimento creating their own cocktails, which are great, but we can't call them classic or traditional yet. Maybe, 2 other common Brazilian drinks are kind of variations of caipirinha, such as "Pinga com Limão" (60ml cachaça / 30ml lime juice / 15ml of cane sugar syrup or "melaço de cana" / shaked without ice e not strained) and "Pinga com Mel" (50ml cachaça / 25ml lime juice / 15ml honey syrup / shaked with ice and double strained).

[@cesarbiomed]

Macunaima is my favorite drink. I'm brazilian so...thanks for sharing this video 🤘

[@marcondespaulo]

The canonical food pairing for the caipirinha is the feijoada. Good luck finding a nice one outside Brazil.

[@AM-gx3dy]

Shut up i ve been waiting for this LET GOOOO🇧🇷🇧🇷🇧🇷

[@pedrodzelme]

Man I left Brazil so long ago but every time I see someone making a Brazilian cocktail (especially if its not "just" a caipirinha. Thank you for that!) it makes me so happy! Thanks for this

[@thepiratemongoose8965]

Sounds like cachaça is rum like bourbon is whiskey; it originates from a specific country and is fermented from a specific plant

[@RolfReibach]

Brooo, I love Fernet and the last cocktail is a favourite of mine! I am so glad somebody finally hit it up! Great 4 choices!!

[@CoffeinCowboy]

I wished to hear something about the Avuá Cachaça. In my opinion they are out of this world. Especially the Amburana is amazing, by far my most favorite Cachaça! One Caipirinha with that and you will never want something else 🤤 5:00 I always prefer to shake my Caipirinha or to have them shaken. I do think that the drink really benefits from the added air witch makes it even more refreshing in my opinion.

[@loi22]

Shaken and 'dirty poured' is the way. No straining.

[@DollarDude]

Personally I prefer a silver unaged cachaça. I love the sugarcane nose and the grassier, fresher flavor profile, especially in a Caipirinha. IMO, the barrel-aged versions lose their distinctive qualities and end up tasting like any other rum. Feel free to recommend a good barrel-aged cachaça if you disagree!

[@CoffeinCowboy]

Well take the Avuá Amburana which combine the grassy notes with nice notes of spices. Or the Magnifica Traditional. Both are definitely Cachaça but with another dimension of complexity.

[@CoffeinCowboy]

Not a traditional Brazilian Cocktail but a German from the Le Lion Bar in Hamburg - The La Boum. 5cl Cachaça, 3cl Lime Juice, 2cl Simple, 5cl fresh Watermelon Juice, 1 dash of Pimento Bitter, shake on ice and dump everything in your DOF glass and garnish with a mint sprig. Mix it now thank me later 😁

[@TheSpiritoftheCocktail]

LEANDRO!!! Awesome video!!! I love Cachaca, so this was perfect!!! I just posted a video of a cocktail called "Bitter in Brazil". What are the odds!!! CHEERS!!!

[@JohnHelfgott]

Cachaça in Brazil you can say: Cachaça, Pinga, Caninha, Branquinha, Marvada, Mé, Aguardente.

[@luizleandrog]

Pinga é qualquer tipo de destilado

[@JohnHelfgott]

@@luizleandrog Bom, nunca vi ninguém aqui chamar Wisky, vodka, dentre outros de pinga. Até hoje sempre ouvi falar em Cachaça e por ai vai. Mas se você diz... Talvez tenha alguém que não conheço que diz. Pinga de Whisky, Pinga de Vodka..

[@luizleandrog]

@@JohnHelfgott o termo vem do próprio processo de destilação, em que o álcool "pinga" ao sair do condensador. Realmente talvez seja mais usado para significar cachaça, por ser o destilado mais comum, mas se alguém diz que "toma pinga" ou que "fulano é um pinguço", você não pode automaticamente supor que estejam se referindo a cachaça. O mesmo para aguardente, que é qualquer tipo de destilado não retificado com 38 a 54% de álcool. A aguardente de cana é a cachaça, mas há outras.

[@JohnHelfgott]

@@luizleandrog eu sei, mas aqui o único que sempre ouvi todos chamarem de pinga é o a nossa cachaça.

[@GustavoTornesi]

Macunaíma is one of the greatest things to drink. Nice video, with quality information. Nice one, guys!

[@hnozima]

As a Brazilian, I feel happy for this video. Thanks!

[@ggaiotte]

obrigado por esse ep. a coquetelaria no brasil vem se tornando maior a cada dia

[@floppyfiend427]

Hey Leandro, not sure if this is intentional, but the sound cuts out around 0:10

[@jeffmathys9705]

just stocked my bar with Cachaca so this is a great video to help expand what I make with it. Much obliged!

[@lewismaclean8849]

Yes, it’s finally here. Thanks so much for making this. Instantly liked before even watching the video.

[@Miguelgfreire]

So cool to see cocktails other than the caipirinha featured, especially the Macunaima! Loved the video!

[@robdielemans9189]

I used to make my caipirinha exactly as you showed in this video for the exact same reasons. But recently I've decided to also remove 1/4 of the skin and see that as a slight improvement overall.

[@owenmccord5078]

Great stuff!

[@metaness]

Some things about the lime and its central part being removed or not: That part itself isn't bitter, it's a myth! BUT you should remove it anyway because it makes extracting the juices from the lime more efficient. This is important because the less you muddle, the less bitterness from the peel you'll get. Great content as always, cheers!

[@davidsmith1822]

I'm so happy you did this video! Brazil does more than Caipirinhas

[@JohnHelfgott]

in a caipirinha, you can add a bit of water, about the width of one index finger. It's also very good that way.

[@Rasfa]

"its not the same, but for *ACCURACY* let's say it is" wow

[@TheEducatedBarfly]

You obviously misunderstood. 😂 carry on

[@SanTM]

I love the Morgenthaler Batida Rosa. Just plain delicious! Going to make the Macunaima, see how it goes

[@Vitz711]

Only 2 tsp of sugar in a Caipriniha? I have never had it made with less than 2 tbsp lol. Brazilians have a sweet tooth for real

[@etmoem]

Cabaré Amburana is a great and affordable cachaça.

[@Mark723]

And all this time I thought your handsomeness was a natural beauty - I guess everyone needs a little assistance now and then. Nonetheless - thank, as always, for the video and for being such a beneficial influence on the community. I finally get to put to good use that bottle of cachaca I purchased during the pandemic - I was buying everything in my quest to become an better bartender; however, all I became was an opinionated alcoholic. And thanks to you, this shall never change.

[@TabascoVolta]

i made the macadamia but with brancamentha .... holy freakin yum, batman!!

[@xaitza]

If you ever get the chance make a Rabo de Galo with a banana cachaça. Mind-blowingly good

[@camilaacarroni6529]

Delicious cocktails! So, I would like to ask what type of cachaça do you use to make Macunaíma? Because in the video we can see that it is not a white cachaça...

[@a-world-torn-asunder9728]

Wow! I love a Caipirinha but those other 3 all look delicious. Guess that’s my evening sorted! Just a note that you’ve not got the Batida Rosa recipe in the description

[@facelen4321]

Only one small correction... it is spelled Galo and no Gallo... and the pronounciation is also a simple "L" . Portuguese does not have the double "L" as in Spanish. In Portuguese if a word demands the sound of a double "L" (in Spanish), you have to spell "LH". For example BRANCH in portuguese is GALHO. Rooster is GALO.

[@heftycat]

Nice nice recipes. One tip, unaffiliated with drink making, Mario Andrade....pronounced On Draw Day, not on draid.

[@Jamesofur]

Is the first part of the ad supposed to be muted? Was weird but cool sponsor!

[@AmericanPieInThailand]

I got a kick out of the sales pitch at the beginning of this video. Even as we are an advanced technological digital society with KZbin and social media, back in the 1950's when TV first came out, shows would have a sales pitch given by the host! So, in all honesty, nothing has really changed! lol

[@pamelabrown8467]

Thanks for sharing 😇

[@ttoreis]

Both use sugar cane, but cachaça is made from garapa, which is juice from sugar cane squeeze without any process. Rum is made from melaço, "Melaço is the result of the centrifugation step in the sugar manufacturing process. It contains reducing sugars and part of non-crystallized sucrose.". not the same thing!

[@bushwood1676]

Think I have a bottle of Cachaca

[@CoffeinCowboy]

You should get more 😉

[@antonielcm]

Glad to see the Macunaima here 🥰

[@luisalbertocastro5940]

Salud my friend! Cheers 🍻

[@nerenahd]

Dude, good to see a foreigner talking about caipirinha. But, in my opinion it's much better if you use crushed ice. Just saying.

[@EstevaooBlack]

Amo cachaça

[@zeleoni4242]

Caipirinha: Lime (Green); Macunaíma: Lemon (Sicilian)!!

[@Panksmith]

I am so confused by the dead silent embedded commercial at the beginning... I guess I've just never encountered that before... it seems like an error...

[@TheEducatedBarfly]

It was a mistake, Something got out of sync in the upload not sure what happened there

[@guadalupeferreiro2628]

Cai-pee- ree- nha! Repeat after me! Lol

[@AllanCSouza]

Some great cachaças (not sure if they are sold outside Brazil): Salinas, Seleta, Boazinha, Saliníssima, Serra das Almas, Weber Haus... And the "holy grails": Havana and Anísio Santiago.

[@violao206]

It is not a [cai-puh-eenyah]. It is a [Cai-peer-eenya]. BTW, a little too gentle on the muddling, and also you can muddle the ice a little too.

[@AlajBag]

Could you sub rum agricole with cachaça?

[@gui_limberg]

rum is a kind of cachaça

[@margefoyle6796]

Thanks, Leandro, for giving me more uses for cachaça. I've only ever used Leblon because it was the only one Icould find years ago, but frankly I don't like it very much. Which of the bottles that you have that I should seek out? I don't want to get the whole line, just one. Looks like you use the Avua Balsamo the most in this video (if memory serves). I do tend to like barrel aging on most of my spirits, so I'm gonna guess that one, but would like your input since you and I have similar palates. Also, a PSA for other folks that may not know: castor sugar might be labeled in your store as superfine sugar or baker's sugar. And the other sugar leandro was fumbling for the name of its raw sugar (the "less refined" regular sugar).

[@CoffeinCowboy]

No matter which of the Avuás you're gonna take, they're all awesome! But probably the Cask Strength is quite similar to the Leblon in taste, since they both did not age in wooden casks. My favorite is the Amburana Cask (here used in the 2nd cocktail) and the Oak Barrel 👍🏻

[@AllanCSouza]

Bálsamo and Amburana are my favorites. They have unique taste. Oak makes the cachaça have a whiskey flavour, that I personally don't like.

[@TheEducatedBarfly]

The Amburana is where you should start but they’re all amazing

[@margefoyle6796]

@@TheEducatedBarfly thank you!!!

[@Leobs1996]

I'm brazilian and one of the variations I like the most is the amburana one, definitely a must try

[@jptrrs]

Saying cachaça is a kind of rum is like saying scotch is a type of beer because both are made from barley. Complete nonsense! Other than that, as a Brazilian, I can get behind your recommendations. The sugar grains act as an abrasive to extract the oils on the lime skin. And amburana aged cachaça is my personal favorite!

[@maroramos23]

nooo, cinzano for the win! (sorry, dolin is just so expensive here)

[@maroramos23]

also, I had never heard of Batida Rosa - I'm going to google it.

[@captainsteveheart9513]

Why do we not measure the lime juice in a Caipirinha?

[@apsvieira]

You can, but it's also very much a party drink, so sometimes you just eyeball it

[@camilaribeiro6227]

Where's bombeirinho

[@rodolfocarvalho3947]

faltou super hahahaha

[@unneomexaenlacocina9380]

What's the difference between this and a mojito? apart from the mint/hierbabuena

[@luizleandrog]

Mojito is made with rum.

[@unneomexaenlacocina9380]

@@luizleandrog isn't cachaça i'm that category?

[@CoffeinCowboy]

​@@unneomexaenlacocina9380 Sure but still it has a distinctive flavour for that in my opinion it's not working in a Mojito.

[@Godzillalover54]

Engagement.

[@grant1245]

Call me ignorant but if cachaça is technically a Rum then what makes a caipirinha not just a daiquiri?

[@CoffeinCowboy]

Nope

[@georgeskormikiaris7950]

That's like saying bourbon is technically Scotch whisky...

[@grant1245]

@georgeskormikiaris7950 different variants of whisky but I can use Scotch in an old fashioned and the name doesn't change

[@murphyc97]

How blasphemous would it be for me to sub in Rhum Agricole for some of these drinks? Would it be radically different from cachaça?

[@CoffeinCowboy]

😱

[@AllanCSouza]

Surely you can do it, but then, don't call it caipirinha or a crazy Brazilian will wax you out!

[@Pixelarter]

You can do it. It will probably be very good, just not the traditional Caipirinha. In Brazil it's also quite common to have versions with other spirits, like Caipiroska made with Vodka, Saquerinha made with Sake, and Caipiríssima with Rum. It's also common to find versions with different fruits instead of lime, like strawberries, passion fruit, pineapple, and kiwi. Brazilians are not very purists. We will mix and match every possible combination to try if it's good.

[@jeancanestri5572]

cachaça is not rum. fight me!

[@jeancanestri5572]

and you always muddle the lime with caster sugar

[@jeancanestri5572]

and galo have only one l.

[@TheEducatedBarfly]

Cachaca fits the definition for rum. That said I recognize it’s a unique product from its own region

[@guadalupeferreiro2628]

👊🏽

[@DarkGott15]

Rabo de what? Just kidding, as a Brazilian I found this video very interesting 😊

[@matthaught4707]

If you want to see my BJJ professor get spun up, use simple syrup in a caipirinha. It offends his Brazilian soul.

[@unneomexaenlacocina9380]

Oi

[@wittynclever]

So basically a caipirinha is just a daiquiri with a different kind of rum??

[@CoffeinCowboy]

Nope

[@JohnHelfgott]

Rabo de Galo Tail of Cock Cock Tail Cocktail. hehe

[@pedromenezes9767]

Deliciosos ❤

[@Rasfa]

It's GALO with one L and it's NOT pronounced as you would in Spanish.

[@MrDongodon]

As an Alcoholic homeless bum I need a drink that is cheap n strong.

[@jimilittle]

Skin care plug is weird man...

[@AM-gx3dy]

Ok. Its a national crime in Brazil not peeling the lemon and the white skin in a caipirinha, come on...

[@jjorjj]

vc descasca o limão? essa eu nunca vi

[@AM-gx3dy]

@@jjorjj mds como assim, tem que tirar a parte branca do limao inclusive no meio. Eu nao me importo tanto com o sabor da casca, mas e tradicao

[@jjorjj]

@@AM-gx3dy sim, tirar o branco é o clássico é q parecia q vc tava falando d tirar a casca, aí seria foda kkkk. mas na real q eu fiz uma com e uma sem tirar o branco e na real q n senti diferença, ent qnd to fazendo só pra mim eu n tiro.

[@rodolfocarvalho3947]

nao precisa...