Capi Cachaça
Tame the wild with Brazil’s finest artisanal cachaça.
Awarded a Silver Medal at the 2025 San Francisco World Spirits Competition. A blind-tasted nod to Capi’s exceptional craft.
Capi’s Recipes
Blueberry Beat
2 oz Capi Cachaça
1 lime
1/4 cup of blueberries
1 tablespoon of sugar
Instructions
Muddle the blueberries into the sugar. Strain into a rocks glass with ice. Add cachaça and squeeze the lime. Garnish with blueberries.
The Situationship
1.5 oz Capi Cachaça
1 oz meyer lemon juice
0.5 oz simple syrup
Prosecco to taste
Instructions
Shake cachaça, lemon juice, and simple syrup with ice then double strain into a champagne flute. Top with prosecco and garnish with mint.
Menta da mata
2 oz Capi Cachaça
2 oz pineapple juice
1 oz lime juice
Fresh mint
Instructions
Blend all ingredients. Serve in coupe glass with a sprig of fresh mint.
Romeo a Rio
1.5 oz Capi Cachaça
1 tablespoon crème de violette
0.5 strawberry jam
0.5 oz lemon juice
Fee foam or egg white for froth
2 sprigs fresh mint
Dash of cayenne pepper
Instructions
Dry shake all ingredients except cayenne. Add ice, shake vigorously. Double strain into cocktail glass. Garnish with dash of cayenne pepper and mint.
How it’s made
Capi cachaça is handcrafted for a smooth and sweet taste with just 3 ingredients — Brazil’s finest sugarcane, water purified from a deep water well, and yeast.
The sugarcane is pressed into juice and then fermented into wine for 16 to 24 hours. The wine is then distilled in a copper alembic still. We distill it a single time to maintain the natural aromas and flavors of the sugarcane.
Made in São Vendelino, Rio Grande do Sul, Brazil.
