With a hint of melon and coconut and its smooth, well-balanced character, Boca Loca is great straight up or as a perfect base for classic and innovative cocktail recipes. The most popular cocktail made with cachaça is the Caipirinha (pronounced kai-purr-EEN-yah), the national drink of Brazil.
We work with mixologists around the country who create new cocktails to showcase the versatility of cachaça. Inspired by fresh ingredients and seasonal fruits, these cocktails add pizzazz to any cocktail menu. Saúde (to your health)!
Clean and cut a lime into eight wedges. Place the lime and sugar into your glass and mash the ingredients together. Add ice equal to your glass then add the Boca Loca. It's important to keep stirring with your paddle stirrer to keep the sugar mixed well.
Put all ingredients into shaker and shake with ice. Serve in rocks glass.
Combine all ingredients into a shaker with ice and shaken vigorously. Served with garnish in a chilled cocktail glass.
Combine all ingredients into shaker with ice. Shake and strain into an old fashion glass with ice. Top with splash of soda and lemon twist.
Muddle the giner and orange in a mixing glass. Add all other ingredients and shake. Double strain over fresh ice. Garnish with orange peel.
All ingredients are combined into shaker with ice and shaken vigorously. Served with garnish in a chilled cocktail glass.
Shake first three ingredients and strain into ice filled highball glass. Top with lemonade and garnish with grapefruit wheel.
Shake and strain over rocks, garnish with a piece of grilled pineapple.
Stir all ingredients with ice and strain into cocktail glass. Squeeze small dash of lemon juice into glass and garnish with lemon peel.
Muddle blackberries and add sage, shake with ice and fine strain into a chilled, tall glass. Top with sparkling wine and garnish with sage and a blackberry.
Muddle watermelon in shaker. Add agave nectar, cucumber slices, Boca Loca and ice. Shake well and strain into martini glass. Top with splash of ginger ale.
Shake ingredients with ice until well chilled. Double-strain into a Collins glass over ice. Top with 2 oz bitter lemon soda.
Shake ingredients for a long time and strain over ice in a tall glass. Top with soda and garnish with a long lemon twist.
Shake well with cracked ice and strain into a chilled cocktail glass. Garnish with an orange wedge.
Shake with ice, strain into a champagne flute.
Stir with cracked ice until chilled and strain into a small champagne coupe. Garnish with a lemon twist.
In a pint mixing glass, add cilantro and hand press with a muddler. Add spirits and mixers, fill glass with ice, and shake vigorously for 6 seconds. Strain into an old fashioned glass over fresh ice. Garnish with a small cilantro sprig.
Shake with ice and strain into an ice filled rocks glass. Top with soda.
Shake ingredients well with cracked ice and strain into a chilled cocktail glass. Garnish with freshly grated lemon peel. *To make ginger-honey syrup, dissolve 1 cup honey in 1 cup boiling water and add 1 ounce finely grated, peeled ginger root. Let cool, bottle and refrigerate.
Heat 8 oz vanilla soy milk in a small saucepan until hot. Steep 1 bag rooibos tea in soy milk for 5 minutes. Discard teabag. Add 2 tsp sugar and 4 oz Boca Loca Chachaça. Makes two servings in warm mugs. Garnish with cinnamon sticks.
Shake ingredients with cracked ice until chilled. Sugar the rim of a chilled champagne coupe or cocktail glass and strain ingredients into glass. Float 2 oz champagne and garnish with a lemon twist.
In a saucepan, microwave, or espresso steam wand, heat syrup, lemon juice and apple cider until hot. Add Boca Loca Cachaça and serve in a warmed Irish Coffee glass. Garnish with a generous slice of orange peel. *In a small saucepan, simmer 16 oz water, covered, with 9 star anise pods, 20 cloves and 3 cinnamon sticks for 30 minutes. Strain solids immediately and add 2 cups sugar. Let cool and bottle.
Shake ingredients with cracked ice until chilled. Strain into a chilled cocktail glass and garnish with freshly-grated nutmeg.
Muddle berries in the bottom of a mixing glass. Add remaining ingredients and shake with cracked ice until chilled. Strain into an ice-filled old fashioned glass and garnish with lemon and berries.
Muddle peach in the bottom of a mixing glass. Add remaining ingredients and shake with cracked ice until chilled. Double-strain into a chilled cocktail glass and garnish with a cinnamon stick.
Shake ingredients with cracked ice until chilled. Strain into a chilled cocktail glass and garnish with lemon peel.
Muddle basil and mint into shaker. Pour in the Boca Loca and next 3 ingredients and shake vigorously with ice. Strain liquid into rocks glass. Squeeze essential oil from orange peel into drink and drop in for garnish.
Muddle pineapple in shaker. Add Boca Loca and next 5 ingredients and shake vigorously with ice. Strain liquid into highball glass adding seltzer water while pouring. Garnish with pineapple frond and serve.
Muddle strawberry into shaker. Add Boca Loca and next 2 ingredients and shake vigorously with ice. Strain liquid into highball glass adding sparkling wine while pouring. Garnish with lemon and serve.
Shake Boca Loca and next 5 ingredients vigorously with ice and pour all contents into a highball glass adding the ginger beer as you pour. Garnish with orange wheel and serve.
Mix all ingredients together in champagne flute. Garnish with lime wedge.
Pour Boca Loca and cola over ice in a tall highball glass. Stir, and serve.
Over ice in a tall glass, add spices, then the Boca Loca. Fill with tomato juice and stir. Garnish with a celery stick and lime wedge.
Shake Boca Loca and juice with ice, pour in a tall highball glass add Galliano. Garnish with orange slice.
Clean and cut a lemon into eight wedges. Place the lemon and sugar into your glass and mash the ingredients together. Add ice equal to your glass then add the Boca Loca. Serve in a highball glass. Be sure to use your paddle stirrer here to keep the sugar well mixed!
Shake Boca Loca, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.
Build ingredients in order listed in a glass, with cola on top, and serve. Garnish with a orange wedge.
Rub the rim of a cocktail glass with lime juice and dip in salt. Shake all ingredients with ice, strain into the glass, and serve.
Pour in the Boca Loca and add a good splash each of Cream of Coconut and pineapple juice. Shake with ice and serve in a decorative glass. Garnish with fresh pineapple or orange wedge.
Place all ingredients into a blender. Blend well, pour into highball glass, top with fruit, and serve. (This is a very popular drink in Brazil. They use every fruit imaginable in this drink. Other popular fruit are pineapple, coconut and papaya.)
Stir and strain into a frosted cocktail glass. Serve with green olives.
Over ice in a highball glass, add the Boca Loca. Fill with Ginger Ale, add a splash of Sweet and Sour Mix and Grenadine. Garnish with an orange wedge.