Name: Brazil 66
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Cachaça; 15 ml Triple sec; 15 ml Orange juice; 7.5 ml Sugar syrup (2:1); 15 ml Lime juice

Brazil 66
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Glass:

Serve in an Old-fashioned glass

Ingredients:
1 ¹⁄₂ fl oz	Cachaça
¹⁄₂ fl oz	Cointreau L'Unique triple sec liqueur
¹⁄₂ fl oz	Orange juice (freshly squeezed)
¹⁄₄ fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
¹⁄₂ fl oz	Lime juice (freshly squeezed)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of lime wedge.

How to make:

SHAKE all ingredients with ice.
STRAIN into ice-filled glass.

Garnish:

Garnish with lime wedge.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Reminiscent of an orange-influenced Caipirinha.

View readers' comments

History:

Adapted from a drink created at Absinthe Brasserie & Bar, San Francisco, USA.

The name perhaps refers to Sérgio Mendes' band Brazil 66, best known for their 1966 hit Mas Que Nada. One of the best-known Brazilian songs, the name translates as a sarcastic 'Yeah, right!' and reached 47 on the US Billboard Hot 100 and six on the Official UK Top 40.

This cocktail name may also remember 1966 when Brazilians had much to be bitter about. The country's team had done well in the two previous World Cups, and during their first match in the 1966 Cup against Bulgaria, Pele, the world's most famous footballer, became the first player to score in three World Cups with a goal from a free kick. The Bulgarians spent the rest of the match fouling Pele, making him unable to play in Brazil's next game against Hungary. Without their star player, Brazil lost, meaning they needed a win in their next and final group game against Portugal. The Portuguese players followed the bad example set by the Bulgarians and repeatedly fouled Pele, resulting in him hobbling through much of the game. The Bulgarians won, and Brazil were eliminated from the World Cup at the group stage.

Nutrition:

One serving of Brazil 66 contains 170 calories

Alcohol content:

1.4 standard drinks
18.1% alc./vol. (36.2° proof)
18.9 grams of pure alcohol

More Sours (citrus) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 10 of 15 comments for Brazil 66.
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Ruth Harvey

3rd July at 19:17

Cachaca gives me banana vibes...in a good way. I enjoyed watching the video. Thanks for sharing that.

Loz Horner

26th June at 17:28

Very nice. A caipirinha with slightly more going on.

Siobhan Walker

12th October 2024 at 08:24

We added a splash of pink grapefruit soda to finish - absolutely lovely!

Louise Allen

17th May 2024 at 13:21

I really liked this. I did reduce the amount of sugar syrup to 5 ml based on the below comments about the sweetness of the drink. I found it to be very refreshing, perfect for a sunny afternoon!

Niccolò Murtas

15th February 2024 at 10:31

can't the name be a reference to brazil 66, one of the most famous band that, along with sergio mendes made world wide hits such as Mas que nada?

Simon Difford

16th February 2024 at 10:55

It could indeed. I've amended the history above accordingly and added a video of Sérgio Mendes and Brazil 66 performing Mas Que Nada.

Avery Garnett

19th October 2023 at 18:54

This is indeed an orange influenced Caipirinha, but I don't think it adds anything over a regular one - if anything it takes away.

John Hinojos

14th March 2023 at 03:07

Had this for the second time. Used an overproof Haitian Clairin (still sugar juice based) instead of the Cachaca. I find the Clairin has more depth of flavour and is smooth even with the proof. The higher proof makes the cocktail a bit drier. Great for an evening sipper.

Stuart Reeve

17th July 2022 at 19:13

I like this but would use a little less cane syrup to reduce the sweetness a bit

Tom Weston

12th July 2022 at 13:26

I served one today with our usual recipe (very similar, but 10ml Demerara syrup, 50ml Pitu and 20ml triple sec) and a customer asked for it again, but as a long drink. I quite lazily topped it with soda water, to fill a 350ml Collins with a spear of ice. The result was super tasty, and I've just tried it subbing lime, sugar and soda for sprite which I think's my favourite twist on it yet.

Peter Shaw

26th June 2022 at 07:24

Actually, what I meant to say when I logged on was, I missed the bit about serve in an ice-filled glass and enjoyed it straight up.

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