We'd like to speak out on behalf of the pigeonholed spirits of the world. Despite what you've been taught, cachaça can tackle a whole lot more than the classic caipirinha. The bold Brazilian spirit has been popping up all around San Francisco lately, from cozy neighborhood joints to a lofty rooftop deck. To take advantage of our local talent, Cachaça 51 invited five of SF's most creative mixologists to mix up a brand-new cocktail that demonstrates their locale's personality and shows off a little of their own flair.
From a fresh, fruity sparkler to a down-to-business sazerac-inspired concoction, these five custom drinks are as varied as they are delicious. Head to each bar to sample the bartender's recipe, or roll up your sleeves and mix them up at home. Each week, we'll spotlight a different bartender, their exclusive cocktail recipe, and the backstory behind the drink.
Vote for your favorite below—the bartender with the most votes will be featured on 7x7.com.
Must be 21 and over to vote.
Mixologist Kelvin Martinez—Redford
The Cocktail: Sazonado
Note from the mixologist: At the Redford, we like our cocktails full-bodied with plenty of character. Traditionally, Cachaça 51 makes for great summertime cocktails, but its versatility makes it great for all seasons! I wanted to reintroduce cachaça in a more aromatic approach, reminiscent of manhattans and sazeracs.
Recipe:
1 ¼ ounces Cachaça 51
¾ ounce blood orange liqueur
½ ounce Noilly Prat Sweet Vermouth
¼ ounce bitter orange spirit
2 dashes Bittercube Bolivar Bitters
Combine all ingredients into a mixing glass. Stir until cold, and strain into a chilled coupe glass. Flame the grapefruit peel over cocktail then drop into the drink.
Mixologist Brian Means—Dirty Habit
The Cocktail: Catch 51
Note from the mixologist: I wanted to make a fun cocktail that paired well with the cachaça and could still be tropical. It's rich and creamy like a Batida, which is the national cocktail of Brazil.
Recipe:
1 ½ ounce Cachaça 51
1 ounce roasted banana purée
¾ ounce lemon juice
¾ ounce Lustau East India Sherry
1/2 egg white
Garnish: shaved lime zest
Combine all ingredients in a mixing tin and dry shake without ice. After dry shaking, add ice and shake again. Double strain into a cocktail coupe, and garnish with shaved lime zest.
Mixologist Jose Melgari—La Mar
The Cocktail: Hemi 51 (Cincuenta y Uno)
Note from the mixologist: I love caipirinhas, and in my opinion, Cachaça 51 is the best spirit for it. When creating the cocktail, I decided to go with a twist on the classic Hemingway Daiquiri. I reduced lemon verbena-flavored Inka Kola from Peru into a syrup to add sweetness, and I rounded out the cocktail with a dash of salt, which blocks the grapefruit bitterness and balances the sweetness of the syrup.
Recipe:
1 ½ ounce Cachaça 51
¼ ounce Luxardo Maraschino Liquor
1 ounce grapefruit juice
½ ounce lime juice
¾ ounce Inca Kola reduction
Combine all ingredients and serve up in a cocktail glass with a pinch of salt and grapefruit twist garnish.
Mixologist Matthew Stanton—Sabrosa
The Cocktail: Dad’s On Vacation
Note from the mixologist: I wanted this drink to be big, fruity, and fun, not overly cocktail geeky. I pictured it as a break from the day-to-day grind. When you see Dad with this drink in hand—don't bother him.
Recipe:
3 ounces Cachaça 51
¾ ounce lime
¾ ounce banana purée
¼ ounce orgeat syrup (made from almonds, sugar and rose water or orange flower water)
3 dashes allspice liqueur
Garnish: shaved cinnamon and cherries
Combine all ingredients then strain over crushed ice. Garnish with shaved cinnamon and cherries.
Mixologist Deanna Sison—Victory Hall
The Cocktail: Bellarosa
Note from the mixologist: Brunch as the new happy hour was the inspiration for this cocktail. Cachaça's neutrality makes a perfect base to almost any fruit-forward drink. This recipe starts off like a classic caipirinha with the addition of in-season pomegranate. Coupled with the essential oils from the limes, it provides a sweet-and-sour tang and sharp brightness, which are perfect for a mid-morning cocktail. Cachaça 51 will pack a welcome punch to any brunch cocktail list.
Recipe:
1 ½ ounce Cachaça 51
¼ ounce pomegranate molasses
1 teaspoon pomegranate seeds
2 lime wedges with peels
1 teaspoon sugar
Dash of orange bitters
Cava or other sparkling wine
Muddle pomegranate seeds, lime wedges, and granulated sugar together. Add pomegranate molasses, bitters, Cachaça 51, and ice. Shake well. Strain into a flute, then top with cava or your choice of sparkling wine. Float a few pomegranate seeds and a fresh sprig of mint.
Images of Martinez, Melgari, Stanton, and Sison courtesy of Nikki Ritcher Photography. Image of Means courtesy of Anna-Alexia Photo.
