Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
CHÁ GELADO DA PRAIA GRANDE
Glassware
Serve in a Collins glass
| 10 ml | Cachaça (unaged) |
| 10 ml | Pisco |
| 10 ml | Light white rum (charcoal-filtered 1-4 years old) |
| 10 ml | Blanco tequila |
| 15 ml | Cointreau L'Unique triple sec liqueur |
| 20 ml | Lime juice (freshly squeezed) |
| 45 ml | Sugar cane juice |
| 30 ml | Thomas Henry Soda Water |
Zingy grapefruit sourness balances rich elderflower in this gin-laced cocktail, which you might consider enjoying with your breakfast. That's how they...
View more
A flavoursome Margarita, with the liqueur's rich cognac and orange notes adding to this cocktail's depth of flavour.
View more
Starts bone dry and becomes slightly sweeter as you reach the dissolving cube at the bottom, depending on how briskly you drink of course. Back in the...
View more
Dilution is key to this fruity sweet 'n' sour cocktail, hence, depending on your ice, the Charlie Chaplin may benefit from the addition of a splash of...
View more
This simple turquoise cocktail tastes more adult and interesting than its colour might suggest.
View more
Adapted from the classic Tulane cocktail with Chambreyzette aperitif in place of strawberry liqueur.
View more