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

ADDRESS

Praça JK, 51, Alvorada - Salinas | MG | 39560-000

CONTACT

vendas@cachacaervadoce.com.br

WhatsApp: +55 38 99805-0010 | Phone: +55 38 3841-1414

©2020 por Cachaça Erva Doce. CNPJ 21.446.162/0001-28. All rights reserved.