The folks at Cachaça 51 have a tasty idea for HalloweenL combine the flavors of both Celtic and Brazilian cultures for extra fun! “We can dare to compare the Brazilian Carnival with Halloween,” said Darleize Barbosa, exports manager at Cia Muller de Bebidas. “Each one has its origin and particularities, but both of them are all about wearing amazing costumes and having fun!”
Cia Muller de Bebidas has invited the Brazilian mixologist Daniel Bull and chef Mauro Marcelo to create new recipes especially thought for this Halloween. Putting all their creativity and influences of horror stories together to make this happen, they came up with an exclusive drink and dish for the occasion.
Toast the scariest night of the year with these treats from Cachaça 51 –the most popular Brazilian spirit.
by Daniel Bull
- 1 cup of pumpkin cut in cubes with no peel.
- 1 1/5 cups of Sugar
- 6 Cinnamon Sticks
- 1 Glass of Port Wine
In a pan:
Place the pumpkin compote and add a glass of port, cinnamon sticks and sugar. Slow cook it for about one hour.
Let it cool down and store in a closed glass bottle in the fridge.
For the cocktail:
In a cocktail shaker:
- place 2 bar spoons of the pumpkin compote
- 1.5 oz. of Coconut milk
- 2 dashes of orange bitters
- 1.5 oz. of Cachaca 51
- 1 bar spoon of Maple syrup
Shake it vigorously with ice and double strain in a rocks glass with new ice.
Decorate it as you wish!
Roast beef with spicy paprika potatoes and Halloween sauce
by Mauro Marcelo
- 52 oz. of beef tenderloin
- 1 shot of Cachaça 51
- 2 large sprigs of rosemary
- 4 tablespoons of coarse sea salt (coarse rock salt, fleur de sel or Hawaiian salt are also fine)
- Freshly ground black pepper
- 1 cup olive oil or vegetable oil
- 2 pounds and 3 oz. of potatoes
- 1 cup of olive oil
- 1 tablespoon of spicy paprika
- 1 can (14.5 oz.) of roasted red pepper (sweet or spicy red pepper sauce)
- 1 can (14.5 oz.) of pomodori pelati (canned & peeled Italian tomato)
- 2 tablespoon of olive oil
- 1 tablespoon of chopped garlic
- 1 tablespoon of chopped onion
- ½ shot of Cachaça 51
- 10 drops of Worcestershire sauce
- 15 to 20 drops of Tabasco
Rub the tenderloin with the Cachaça 51, then spread the coarse salt, the chopped rosemary and the black pepper across its surface, and allow the meat to rest for an hour.
Heat oil on a skillet and brown the tenderloin for about 5 minutes on each side. It should be golden brown outside and pink inside. Let it cool, cut into slices and set aside.
Peel and cut the potatoes into slices. In a skillet, heat the olive oil and drop in the potatoes to fry. When they get golden, spread the paprika and salt over them, stirring gently.
Mix up the canned red peppers and tomatoes in a blender (or food processor) for a few seconds until they get creamy.
In a small saucepan heat the oil and sauté the garlic and onion. Then add the tomato and red pepper mixture, as well as the cachaça 51 and the Worcestershire sauce. Simmer for 20 minutes over low heat, and season with salt and Tabasco.
You can assemble individual dishes or serve slices of roast beef and potatoes on platters decorated with jalapeño pepper and small pumpkins filled with the vibrant velvety sauce.
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