May 1, 2013
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.
Ingredients
- 1 Ounce Cachaca
- 4 Ounces Bloody Mary Mix
- 1 Ounce açaí grenadine syrup
- fried plantains
Bloody Mary Mix
- 1 Gallon tomato juice
- 5 Ounces lemon juice
- 10 Ounces lime juice
- 8 Ounces Crystal hot sauce
- 1 Cup horseradish
- 1/2 Cup celery salt
- 1/2 Cup black pepper
- 1 Quart açaí juice
- 1 Quart sugar
- 2 Teaspoons orange blossom water
Directions
Method: Combine ingredients in a mixing glass. Add ice, and pour into rocks glass. Garnish with fried plantains.
Bloody Mary Mix
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.