A few weeks ago, I wrote about adding a Brazilian twist to a traditionally-Cuban drink: the mojito. (You can read that one, here!) Now I’m back with a new one: The Brazilian Champagne Cocktail!
Meus queridos amigos, my dear friends (in Portuguese!), I’m still doing the Brazilian twist thing. This time, it’s still with lovely Cedilla liquer, which, as I’ve mentioned, is made with the açaí berry from Brazil. However in this drink, we’re adding “champagne.” Okay, it’s not really, champagne…but it is bubbly wine. This one hails from Italia. So, hmmm… maybe I should say it’s the Brazilian-Italian cocktail?
Well, no matter what we call it, the Brazilian champagne cocktail is perfect for sultry, steamy New York summer’s eves, like the ones we’ve had this week! It tastes great, luce muy bien (it looks beautiful!), and it’s a simple soirée sip.
So, you only need three ingredients for this drink:
I’m using Mionetto Sergio-which is dry and perfect for mixing;
2) Cedilla—which is the açaí liqueur I’ve mentioned; and
3) Blueberries—or your favorite fruit of the season for garnish!