Isabela Bernardes
National cocktails are taking shape in bars in the capital of São Paulo with the help of Brazilian ingredients, which are increasingly common on alcoholic menus.
The composition of drinks includes native fruits such as the sorrel uvaia and cambuci; aromatic seeds such as puxuri and cumaru; and barks and herbs such as jambu.
Davi’s Panache, with Yanomami mushrooms, from Espaço Zebra –
Below are seven addresses where you can try these flavors:
Amata Club
With a festive atmosphere, the venue’s decor features plants from the Atlantic Forest. The drinks menu includes the ara-ymã (R$44), which combines Amarula, orange liqueur and a bitter made from cocoa. The dragon fly (R$45) has rum and cupuaçu syrup, a sour fruit from the Amazon region, as well as dragon fruit syrup.
R. Cunha Gago, 836, Pinheiros, west region, tel. (11)99769-0504, @amata.sp
Bar Corner
The restaurant, which is about to celebrate its first anniversary, has a soundtrack, decor and, of course, a menu that alludes to Brazil. Among the highlights is a negroni version (R$36) that features jabuticaba vermouth and Campari infused with the small purple-skinned fruit. Among the cachaça shots (R$25) with a thick texture, there is an option made with pitanga, a sweet and sour fruit typical of the Atlantic Forest.
R. Frederico Abranches, 160, Santa Cecilia, central region, tel. (11) 97235-1873, @cantinhobar.sp
Ella Fitz
Despite being a Mediterranean restaurant, the drinks menu has Brazilian touches added by bartender Márcia Martins. This is the case of the check mate (R$42), which is infused with silver rum and pineapple peel, guarana syrup, mate tea and citrus. Another highlight is the get happy (R$43), made with vodka, grapes, basil and pineapple compote with cumaru and puxuri, two seeds. The first, native to the Amazon region, resembles vanilla. The second, works as a kind of Brazilian nutmeg.
R. dos Pinheiros, 332, Pinheiros, west region, @ellafitzristoranti
Zebra Space
A pioneer when it comes to Brazilian cocktails, the house is run by mixologist and researcher Néli Pereira. In addition to seasonal drinks, there are set options such as the panache do Davi (R$42), which has Yanomami mushrooms, an earthy flavor with umami. Another option is the cupu do combu (R$43), with cocoa liqueur, cupuaçu and lemon.
R. Maj. Diogo, 237, Bela Vista, central region, @espacozebra
Excellent
Created by bartender Márcio Silva and chef Manu Buffara from Curitiba, the menu includes the Odisseia (R$57), with whiskey, elderflower, palo santo and cambuci, a sour fruit from the Atlantic Forest. The menu also includes the Amerindian (R$51), with rum, brazilwood and amburana, an aromatic seed reminiscent of vanilla.
R. Dr. Mário Ferraz, 507, Jardim Paulistano, west region, @eximiabar
Pina Drinks
To start, the house recommendation is the coentrudo (R$28), which has cucumber and a mix of cachaças with coriander. The Pereira (R$30), has uvaia juice and Campari. The bloody mary comes in a version with amburana cachaça (R$30).
R. Brigadeiro Galvão, 177, Barra Funda, west region, tel. (11) 93751-8979, @pina.drinques.
Trinca Bar and Vermouth Bar
The bar’s combinations include the Jerez Jerez Jerez (R$47), which contains fino and oloroso sherry, sherry vermouth, cocoa cordial with cumaru and Angostura, and the red vermouth (R$25.90), infused with cocoa nibs, yerba mate, cumaru and black jurema. The jambu and grape recipe combines jambu cachaça, the fruit and lemon (R$35).
R. Costa Carvalho, 96, Pinheiros, west region, @trincabar.
Source: Folha
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