Cachaca Cocktails-Part 2

After the success of the first night creating Cachaca cocktails (part 1) we decided to go back to the guys at Haycock & Tailbar Associates and see what they could do with some more awesome Cachacas. Once again Robert Squire (you can read more about Robert here) and Rob ‘Badger’ Hughes (you can read more about him here) were behind the bar so we were in great hands. We took several new Cachacas including some easily available in the UK. You can read a bit more about Cachaca in some of my previous articles #rumfamily : Favourite Cachaca Advocate-Leszek WedzichaCachaça, more than a Caipirinha

Once again they tasted the Cachacas and instantly started knocking out some tasty drinks! We even had a couple made by Brandon Walton and Natasha Francis-Flores.

The night included 4 expressions of Novo Fogo served in cocktails as the recommended serve.

As Weber Haus seemed to be a favourite we also set them a challenge to make the best Weber Haus cocktail!

The results can be seen below:

Weber’s Daiquiri-Rob ‘Badger’ Hughes

50 ml Weber House
20ml sugar syrup
25ml lime
2 dashes peach bitters

Batida da Amora Preta-Robert Squire

40ml Aqua de Arcanjo
15ml creme de mure
15ml lime juice
Heaped teaspoon coconut cream real syrup

Maria’s Martini-Rob ‘Badger’ Hughes

37.5ml Maria Andante
15ml Green Chartreuse
15ml Orange Colombo
2 dashes Grapefruit bitters

Brazilian Smash-Robert Squire

40ml Engenho Sao Luiz
20ml Rhubarb liqueur
20ml lemon juice
20ml sugar syrup
Handful fresh mint

Cherry Amburano Haus-Brandon Walton

37.5ml Weber Haus Amburano
25ml lime juice
25ml agarve syrup
4 maraschino cherries muddled
Top with soda

Damoiseau Haus-Rob ‘Badger’ Hughes

37.5ml Weber Haus
25ml Damoiseau pineapple
20ml lime juice
20ml orange juice
20ml pineapple syrup
2 dashes plum bitters

Brazilian wake up call-Rob Squire

40ml Weber Haus
20ml Banana de Breslin
15ml Agarve
Shot of Espresso

Brazilian Class-Natasha Francis-Flores

40ml Weber Haus
15ml Apple shrub
15ml lime juice
10ml elderflower liqueur
Shaken, topped with Prosecco


50ml Novo Fogo Silver
20ml lime juice
1 sugar cube

Moscow Mule

50ml Novo Fogo Chameleon
150ml Ginger beer
lime wedge

Old Fashioned

50ml Novo Fogo Barrel aged
1 tsp sugar
stirred with ice

read a review of the Cachaca by the fatrumpirate


50ml Novo Fogo Tanager
1 sugar cube
2 dashes Peychaud’s bitters
1 dash Angostura bitters
stirred with ice

We had another fantastic night. The Weber Haus was a firm favourite. Thanks to both Robert Squire & Rob ‘Badger’ Hughes for their expertise!