Beija Flor, a cocktail recipe featuring Cachaca, Cointreau, and Banana Liqueur
Beija Flor
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The Beija Flor cocktail—named after Brazil’s vibrant hummingbird—offers a flavor profile as lively as its namesake.
At the foundation of this drink is Novo Fogo cachaça, Brazil's celebrated sugarcane spirit known for its clean, grassy notes and earthy warmth. Cachaça is not simply Brazilian rum; it's a distinctly fresh-tasting spirit distilled from fermented sugarcane juice rather than molasses, lending each cocktail an unmistakable brightness and complexity that captures the lushness of its tropical origins.
Complementing this bright spirit is Giffard Banane du Brésil liqueur, celebrated for delivering authentic banana flavor rather than sugary imitation.
This cocktail doesn’t hit you with overwhelming sweetness—instead, its charm lies in subtlety. At first sip, you may find it surprisingly dry, almost tart, as its nuanced fruit notes mingle with the cachaça’s crisp edge. Initially, the banana aroma suggests a lush sweetness, but the taste defies expectations: dry, balanced, and complex.
Triple sec provides citrus brightness and clarity, amplifying the cocktail's refreshing tartness. As the drink settles on your palate, the banana flavor emerges slowly, softening the initial acidity into a gentle, lingering sweetness. This subtle transition from dry and bright to smooth and fruity mirrors the elegant balance that Giffard liqueurs are renowned for, rewarding patient sipping.
The Beija Flor reveals more of itself with every sip, leaving behind the warm, tropical echo of banana and the lush, grassy complexity of fine cachaça.
Ingredients
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1.5 oz Novo Fogo Silver Cachaça
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0.5 oz Cointreau
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0.5 oz Giffard Banane du Brésil Liqueur
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0.5 oz fresh squeezed lemon juice
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Chunk of fresh banana slice for garnish
Directions
Shake all ingredients with ice.
Strain into a prepared chilled coupe or martini glass.
Add banana chunk on the side or on a skewer for garnish.
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