Another typical drink to be made with white cachaça. Here we explore the sweetness of the mango in harmony with the spice tone conferred by the rosemary. The blend of rosemary flavors with the primary taste of striking sugarcane in white cachaça will make you repeat the dose. Several times!

Ingredients

• 50 ml of cachaça branca Prosa Mineira
• ½ diced mango
• 2 spoons of sugar
• 8 or 12 sheets of rosemary
• Ice

Method Of Preparation

Lightly muck the rosemary leaves with the sugar, so that the herb releases its aromas and flavors. Then add the mango and mash the fruit. Put the ice and pour the cachaça into circular motion. Serve in a Whiskey Glass.

Tip: Do not overdo the rosemary because the herb has a very striking feature and can “steal” the taste of your drink.

Strawberry is a versatile fruit for juices and desserts. But for the cachaça, due to the high citric degree of the fruit, it is recommended to use with white rum. So we opted here for a drink with Prosa Mineira that does not rest on wood. In this drink, the sour strawberry meets the light ardency of the pepper giving a flavor that will mark your sensory experience.

Ingredients

• 50 ml of cachaça branca Prosa Mineira
• 5 cut strawberries
• 2 spoons of sugar
• 1 a small quantity of peperoncino pepper chopper ( or your choice )

Method of preparation

Macerate the strawberry with the sugar and the fillet of pepper. Add the ice and pour the rum in circular motions. Use a typical whiskey glass

The citrus of the pineapple, the refreshment of ginger and the sweetness of the amburana. All together in an easy-to-make cocktail

IngredientesIngredients

• 50 ml of cachaça branca Prosa Mineira
• 1 pineapple slice cut into cubes
• 2 spoons of sugar
• 4 teaspoons of ginger syrup
• Ice

Method of Preparation

Lightly macerate the pineapple cut into cubes, with the sugar, into a typical glass of whiskey. Add the four tablespoons of ginger syrup. Put the ice and pour the cachaça in a circular motion. Serve with straw!

To make the ginger syrup: cut 10 to 12 ginger slices, place four teaspoons of sugar inside a glass. Seal and let the sugar stock drain for 20 minutes. Your syrup is ready.