DRINKS
Passion Fruit Caipirinha
INGREDIENTS
1 passion fruit
40 ml of sugar
110 ml condensed milk
30 to 50 ml of Cachaça Erva Doce
3 crushed ice stones
METHOD OF PREPARATION
We are a family owned and operated business.
Add all the ingredients to the shaker Shake until well mixed.
Serve in a glass decorated with passion fruit seeds.
Fireman
INGREDIENTS
Currant to taste
5 ml of lemon juice
40 ml of Cachaça Erva Doce
METHOD OF PREPARATION
Mix all ingredients in a glass and serve with ice.
Vivito
INGREDIENTS
50 ml of Cachaça Erva Doce
30 ml tahiti lemon juice
6 to 8 mint leaves
3 ml of sugar
Lemon soda
METHOD OF PREPARATION
Add the ingredients in a long drink glass with ice to the rim.
Top with lemon soda. Stir lightly.
RECIPES
Sausage in Cachaça
INGREDIENTS
500 g artisanal sausage
45 ml of olive oil
1 onion cut into strips
1 tablespoon of vinegar
60 ml of handmade Cachaça Erva Doce
½ packet of chopped parsley
Salt and black pepper to taste
METHOD OF PREPARATION
Seal the sausage in the hot oil until golden. Remove from the pan, slice the sausage and return to the skillet to brown and cook the kernels. Separate. In the same pan, sauté the onion over low heat, until withering a little. Season with salt, pepper and vinegar. Return the sausage, saute with the onion and add the cachaça. Allow to reduce the liquid. Turn off the heat, add the chopped parsley and serve.
Source: Ana Luiza Trajano for Revista Menu
Termite in Cachaça
INGREDIENTS
5 kg of Termite
2 Onions
5 Cloves of minced garlic
500 ml of Cachaça Erva Doce
Green smell to taste
Coarse salt to taste
5 Bay leaves
240 ml leek
120 ml of spicy paprika to taste
METHOD OF PREPARATION
Cut the termite into smaller pieces and season with coarse salt and paprika. Marinate for 4 hours. Wash and chop the green smell, wash and cut the leek, peel and chop the garlic and onion. Separate. In a frying pan, heat the oil and seal the meat on both sides. Put the garlic and onion and flambé with the cachaça. Remove from heat, pass to a baking sheet, cover with aluminum foil and bake at 180ºC (medium) for 2 hours. Remove from the oven, remove the fat and reserve the broth. Place the termite on a platter and pour over the reserved broth. It can be served with potatoes.
Source: Divino Stove for Food and Recipe