Tom Chadwick
Bushwick Country Club
Brooklyn, NY

1.5 oz Cuca Fresca Pura Gold
.5 oz Lairds Bonded Applejack
1tsp. Poire Williams
Pear Brandy
1tsp. Rich Demerara Syrup
2 dash Angostura Bitters

Stir all ingredients. Strain into chilled cocktail glass. Serve Up.

Gabriel Orta & Elad Zvi
Bar Lab & W Hotel South Beach
Miami, FL

1.5 oz Cuca Fresca
3 to 4 fresh blackberries
.75 oz honey infused with rosemary
.75 oz lemon juice
dash allspice bitters
egg whites

Muddle the blackberries and cachaça together then add the remaining ingredients. Shake well and strain into a cold Coupe glass. Garnish with a rosemary sprig.

Francois Vera
Cole's
Los Angeles, CA

3 orange wedges
1 lime
5 mint leaves
.75 oz Domaine de Canton
2 oz Cuca Fresca
Pura Gold

Muddle the orange wedges, lime and mint leaves together. Add ice, Domaine de Canton and the Cuca Fresca Pura Gold. Shake and pour, without straining, into a tall glass. Top with Bundaberg Ginger Beer.

Garnish with an orange slice and mint.

Rico Wisner
Poste Moderne
Washington, DC

1.25 oz Cuca Fresca Premium Cachaça
.75 oz passion fruit juice
.5 oz lime juice
1 oz hibiscus Rooibos tea syrup
.25 oz Domaine de Canton

Combine all ingredients, shake well with ice and serve on the rocks. Garnish with a lime slice.

Richard Tandoc
Rio 22
Union, NJ

1.5 oz Cuca Fresca Premium Cachaça
1 oz Dry Sake
3 oz Strawberry Puree
1 oz Rosemary Infused Simple Syrup
4 Basil Leaves

Muddle 4 Basil Leaves with 1oz of Infused Rosemary Simple Syrup. Add some ice and the remaining ingredients. Shake well, strain into a chilled martini glass. Finish by garnishing with a rosemary sprig.