Bloody Paulistano Recipe

Bloody Paulistano Recipe
4 from 1 ratings
Like Brazil itself, our Bloody Paulistano is at once rustic and modern, with traditional notes of tomato and horseradish mingling with tropical açaí, a fried plantain garnish and, naturally, cachaça.  One sip of this effortlessly breezy cocktail will transport you below the equator, whether you’re here in Brazil or half a world away.
Servings
1
servings
Ingredients
  • 1 ounce cachaca
  • 4 ounce bloody mary mix
  • 1 ounce açaí grenadine syrup
  • fried plantains
  • 1 gallon tomato juice
  • 5 ounce lemon juice
  • 10 ounce lime juice
  • 8 ounce crystal hot sauce
  • 1 cup horseradish
  • 1/2 cup celery salt
  • 1/2 cup black pepper
  • 1 quart açaí juice
  • 1 quart sugar
  • 2 teaspoon orange blossom water
Directions
  1. Method: Combine ingredients in a mixing glass. Add ice, and pour into rocks glass. Garnish with fried plantains.
  2. Method: Combine the Açaí Juice and sugar in a medium sauce pot and place over medium heat. Heat just enough to dissolve the sugar. Do NOT boil. Remove from heat and stir in the orange blossom water.