Mango Tango

1.5 oz Mango Pureé

1.5 oz Silver Rum or Cachaça

1 oz Orange juice

0.5 oz Lime juice

2-3 tsp. simple syrup or blue agave sweetener

Combine ingredients with crushed ice in a cocktail shaker.  Beat lightly. Strain and pour into a chilled, sugar-rimmed Martini glass.  Garnish with a citrus twist.

Caipirinha*

2.5 oz fresh squeezed Lime juice

2.5 oz Cachaça

3 Tsp. Sugar or Simple Syrup

Mix ingredients vigorously to dissolve the sugar.  Serve over crushed ice in tumbler. Garnish with mint.  *This cocktail rewards personalization - adjust ingredients to suit your taste.

Bloody Madras

1.5 oz Orange juice

1 oz Silver Rum or Cachaça

1.5 oz Blood Orange juice (may substitute Cranberry or Pomegranate juice)

Mix Orange juice and Cachaça or Rum with ice in a tall glass. Slowly pour the Blood Orange on top.  Garnish with citrus twist and/or wedge of Blood Orange.

Brazilian Wax

(Courtesy of Ivan Passos, Co-founder, JPVCo, home of Weber Haus cachaça

2 oz Cachaça

1 oz Pineapple juice

1 oz Club Soda

Triple Sec (according to taste)

Mix Cachaça, Pineapple juice and Triple Sec with ice in a tall glass. Pour in the Club Soda last to preserve the bubbly.

Painkiller

(Courtesy of Oxford Toussaint, ex-bartender of S/V Yankee Clipper, currently bartender on Petite Saint Vincent

2 oz Rum (Spiced)

3 oz Pineapple juice

1 oz Cream of Coconut

1 oz Orqnge Juice

Serve on the rocks, stir, then grate nutmeg on top.  Finish the presentation by filling the straw with an overproof rum.