If you are interested in learning about the culture and gastronomy of Brazil, then there is nothing better than traveling there. If this is not possible, however, the next best thing is to explore it through its food and drinks, which may be available via restaurants or specialty stores that cater to Brazilians around the world. Here is a brief list of beverages that everyone should try at least once:
- Aluá: prepared with maize, rice and sugar. It has also been referred to as corn wine.
- Bombeirinho: prepared with cachaça and gooseberry syrup, it is similar to a Kir Royal cocktail.
- Cachaça: a distilled spirit made from sugarcane juice. It is the most popular alcoholic beverage in Brazil.It is also informally referred to as cana, caninha and pinga.
- Caipirinha: a cocktail prepared using cachaça, lime juice and sugar.
- Caju Amigo: also known as cajuzinho (little cashew), is a Brazilian drink made of cachaça and cashew juice.
- Cajuína: a non-alcoholic, non-carbonated beverage made of blended cashew apples. It is traditional in the northeast region of Brazil, especially in the state of Piauí.
- Capeta: a cocktail prepared with vodka and sweet skim milk.
- Cauim: a traditional alcoholic beverage or beer of the Indigenous peoples in Brazil since pre-Columbian times. It is also made in remote areas throughout Panama and South America. Cauim is produced by fermenting manioc (a large starchy root), or maize. It is sometimes flavored with fruit juices. The Guna Indians of Panama use plantains.
- Chá mate gelado: Roasted erva mate (Ilex paraguariensis) iced tea. Famous in homes and Rio de Janeiro, sold at its beaches.
- Chimarrão: is a caffeine-rich infused herbal drink made with yerba mate (Ilex paraguariensis), a plant which originates in the Southern Cone of South America. It is especially popular in South America and the Levant.
- Guaraná: The processing of the fruit syrup began in Brazil in 1905 by Fara, a physician from the city of Resende, Rio de Janeiro. A soft drink factory, Guaraná Cyrilla, was launched by F. Diefenthaller in 1906 in Santa Maria, Rio Grande do Sul. The drink initially was astringent and markedly bitter, and it did not become popular. The soft drink was created by Pedro Baptista de Andrade, who sold the formula to Antarctica, which then developed a process to eliminate the astringency and bitterness, emphasizing the characteristic flavor and aroma of the fruit, launching Guaraná Champagne Antarctica in 1921. Today, there are several brands of guarana soda available throughout Brazil.
- Jurubeba: a digestif made using the nightshade solanum paniculatum.
- Limonada suíça: prepared with lime pieces with peel, ice cubes, sugar, and water. The version with condensed milk is also popular.
- Quentão: means “very hot” or “big hot one”, is a hot Brazilian drink made of cachaça and spices. It is often served during the celebrations known as Festas Juninas. The sugar is first caramelized with spices (whole cloves, cinnamon sticks and ginger chunks) and citrus peels (orange and lime). This mixture is then boiled with water for 10 minutes. The cachaça is added and boiled for another 5 minutes.
- Rabo de galo: the name literally means ‘cock tail’. In Brazilian Portuguese, a “cocktail” is called coquetel. Rabo de galo is a drink made of cachaça and red Vermouth. The history of the Rabo de Galo dates back to 1950s and the inauguration of the Cinzano factory in São Paulo, Brazil.
- Tiquira: a cachaça beverage prepared with manioc.
- Umbuzada or imbuzada: a drink prepared with cooked umbu fruit, milk, and sugar.
- Vinho Quente: a mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas.