BRAZILIAN SUNSET
I purchased a bottle of Brazilian cachaca during the holidays, but I only had one cocktail recipe that included cachaca. So I started looking for other cachaca-based cocktail recipes. That's how I stumbled upon this Brazilian drink in "The Bartender's Guide", and I really liked it. It's fruity, sweet and quite refreshing.
Provided by Northwestgal
Categories Beverages
Time 2m
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place ice cubes in a tall Highball or Collins glass. Add cachaca and both juices, and mix gently. Slowly add the grenadine.
- Place orange slice on rim of glass, and serve with a cocktail straw.
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Note10
[email protected]Yum!
Enoch Gaboh
[email protected]Loved it!
Gold Flowers
[email protected]This dish was easy to make and very flavorful. I will definitely be making it again.
Zahro Awees
[email protected]I'm not a fan of coconut milk, but I decided to try this recipe anyway. I'm so glad I did! The coconut milk added a delicious creaminess to the dish.
Fazalhadi
[email protected]This recipe was a bit too spicy for me, but my husband loved it. I'll definitely make it again, but I'll use less chili peppers next time.
Nana onie McGhee
[email protected]I had a hard time finding some of the ingredients, but it was worth the effort. This dish is amazing!
Muhammad Hasham
[email protected]This dish was a bit too sweet for my taste, but I still enjoyed it. I think I'll try it again with less sugar next time.
Balal Magar
[email protected]I'm not a huge fan of Brazilian food, but this recipe changed my mind. The flavors were so unique and flavorful.
Rabindra Tiwari
[email protected]This recipe was easy to follow, and the results were delicious. I especially loved the combination of sweet and sour flavors.
Ahmed Shoreem
[email protected]I've made this dish several times now, and it always turns out perfectly. It's one of my go-to recipes when I'm entertaining guests.
Sanam Sanam
[email protected]This recipe was a huge hit with my family! The flavors were incredible, and the colors were so vibrant. It was a feast for the eyes and the taste buds.