The Top 20 Recipes

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

1.5 oz Cuca Fresca Premium Cachaça
4 to 5 chunks cooked apples
.75 oz fresh lemon juice
brown sugar
.5 oz Aperol

Combine all ingredients in a shaker and shake well. Strain into a Coupe. Garnish with an apple slice and dusted cinnamon.

Corey Bunnewith
Drink
Boston, MA

2 oz Cuca Fresca Premium Cachaça
.5 oz Lime Juice
.25 oz Domaine de Canton
.25 oz Honey
3 Shiso Leaves
Dash Angostura Bitters

Shake all ingredients over ice. Double strain into a chilled Coupe glass. Grate nutmeg over the top for garnish.

Ken Arbuckle
The Doheny
Los Angeles, CA

1/2 of a clementine
3/4 lime
1/2 oz. agave syrup
2 oz. Cuca Fresca Premium Cachaça
Mezcal Rinse (Old Fashioned Glass)

Muddle clementine with agave and lime, add Cuca Fresca and shake, dump rinse, add ice and pour. Garnish with a blood orange peel.

Owen Thompson
Bourbon
Washington, DC

1.5 oz Cuca Fresca
Premium Cachaça
1 oz Dry Amontillado Sherry
1.5 oz Plymouth
Sloe Gin
.5 oz Cane Syrup
Juice of half a lemon
1 small egg white

Shake with ice and strain into a chilled martini glass.

Alex Velez
Station Ave. Casino
Las Vegas, NV

2 oz Cuca Fresca Premium Cachaça
.5 oz Mona Vie Pulse
.5 oz Fresh Organic Lime juice
.5 oz Acai-Black Currant Superfruit infused simple syrup (Sonoma Syrup Co.)
1 egg white
Assorment of super fruits (all types of Berries..including Acai, blueberry, etc.)

Garnish: Superfruits soaked in Cuca Fresca Pura Gold and skewered.

In a mixing glass, muddle the assorment of berries with the Acai-Black Currant simple syrup. Add the remaining ingredients and dry shake. Add ice and shake well for 10 seconds. Double strain into a chilled martini glass and garnish.

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.

John Miller
Level
Annapolis, MD

750 ml Cuca Fresca Premium Cachaça
750 ml Fiji distilled water
375 ml Citrus Chamomile Gomme Syrup*
187 ml Fresh Lemon Juice
24 dashes or 10 ml of angostura bitters
7 local Maryland green figs (or any local/regional mission figs) washed & thinly sliced

Garnish: Cuca Fresca parrot swizzle stick ice pop

Combine all above ingredients in large bowl/jar. Steep & refrigerate overnight (approx 12-24 hrs).
Serve 5 oz of chilled punch in a punch cup or highball glass, add & stir with swizzle stick ice pop.

*Gomme syrup: Steep 4 Novus citrus chamomile herbal tea bags in 1 quart of boiling water for 5 minutes. Remove bags. Add 3 quarts of pure can sugar. Return to boil, till all sugar is dissolved. Refrigerate overnight.

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.

Todd Appel
Crimson Lounge
Chicago, IL

2.5 oz Cuca Fresca Premium Cachaça
1.5 oz Fresh Tangerine Juice
1.5 oz Fresh Carrot Juice
1.5 oz Ginger Syrup
1 oz Fresh Lime juice

Easy shake of all ingredients together and strain over fresh iced High Ball-Zombie glass.

Garnish with a fresh mint sprig.

Gabriel Orta & Elad Zvi

Bar Lab & W Hotel South Beach
Miami, FL

1.5 oz Cuca Fresca Premium Cachaça
4 to 5 chunks of cucumber
2 sisho leaves
.5 oz yuzu juice
.75 oz simple syrup
splash soda

Garnish with cucumber slice and a lime wheel. Served in a high ball glass.

Jason Strich
Rasika
Washington, DC

1.5 oz Cuca Fresca Pura Gold
.5 oz grapefruit juice
1 tsp yuzu juice
.5 oz honey syrup
2 inch fennel bulb
1/4 honey crisp apple

Muddle the apple and fennel. Add the remaining ingredients, shake and strain over crushed ice. Garnish with a pinch of fennel pollen and cinnamon.

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.

Trevor Ifill
Bistro Blanc
Glenelg, MD

Muddle:
2 wedges Lime
6-8 Mint Leave
2/3 Tsp Ginger Juice
1 oz Mint Syrup*

Add: 2 oz Cuca Fresca Premium Cachaça

Shake with ice and serve in an Old Fashion Rock glass. Garnish with Candy Ginger Cubes, Lime wheel and Mint Leaf.

*Mint Syrup
Dissolve 1 cup of sugar in 1/3 cup of hot water, add blanched mint leaves and blend for about 1 minute

Daniel de Oliveira
Boka
Chicago, IL

1.75 oz Cuca Fresca Premium Cachaça
1 oz fresh Lime Juice
1 whole Tangerine
barspoon of white sugar
1 oz Pitahaya puree
.5 oz ras el hanou infused simple syrup

In a mixing glass muddle the skinned tangerine and white sugar. Add all other ingredients and shake hard for 9 seconds. Double strain into a chilled Coupe and garnish with a nickel sized piece of tangerine. Before you garnish, squeeze and release the oils over the cocktail.

Mathias Simonis
Decibel
Milwaukee, WI

1.25 oz Cuca Fresca Premium Cachaça
.75 oz St. Germaine
1 oz. apple-pear curry puree*
1 egg white
.5 oz fresh sour mix

Shake above ingredients over ice. Strain into 14 oz glass over fresh ice. Top with seltzer. Garnish with julienne pear and apple peel.

*Apple pear curry puree
1 apple (Gala)
1 pear (Bosch)
1 cup brown sugar
3 tbsp curry powder
1/2 cup fresh lime juice
Puree in a food processor until smooth.

Victoria D’Amato
La Costanera
San Francisco, CA

In a BLENDER add:
2 oz Cuca Fresca Premium Cachaça
2 oz Caramel/Brazil Nut Syrup*
1/4 tsp Cayenne pepper, ground, to taste.
1 oz Lime juice
1 cup fresh Pineapple

Blend till smooth. Garnish with lime zest, Brazil nuts and pineapple leaf.

*To make Caramel/Brazil Nut Syrup: Gently grind 1 cup Brazil nuts, add to 1 part water, 1 part organic cane sugar, 1/4 part dark corn syrup in a small pot, simmer till the desired brazil nut flavor comes through. Strain through cheesecloth to obtain syrup without the ground nuts. Sotre in a glass bottle for up to 2 weeks.

Joseph Ambrose
POV Lounge
Washington, DC

1.5 oz Cuca Fresca Pura Gold
.75 oz Local Honey Syrup (Virginia)
.25 Lime Juice
.5 oz Domaine De Canton
Place all contents in shaker and shake.

Pour contents into an ice cold Coupe glass.

*Garnish with a Honey Comb piece.

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.

Jeremy Strungis
Bistro 55
Rochelle Park, NJ

2 Lime Wedges
1 Tsp Super Fine Sugar
2 oz. Cuca Fresca Premium Cachaça
1 oz. Fresh Cucumber/Kiwi Puree*
1 oz. Aloe Vera Gel
1/2 oz. Green Tea Simple Syrup*

Muddle the two lime wedges with the superfine sugar. Then add ice and the remaining ingredients. Shake well then pour mixture into a Collins Glass and top with 1 oz. Sparkling Water
Garnish with a Kiwi Slice.

*Fresh Cucumber and Kiwi Puree
In a Blender: add 1 chopped cucumber and 2 Kiwis without the skin, then blend until very smooth.

*Green Tea Simple Syrup
Boil Green Tea in 1 Liter of water for 5 Minutes, then remove the Tea.  Reduce flame to "Low" and add 3 cups of sugar, remove from the heat once the sugar has dissolved, then let cool.

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.