It's officially the thick, hot, sticky, worst part of summer, which means even cocktail emojis look delicious and refreshing. See? 🍹 🍸 🍧 (Where is scratch and sip technology, anyway? It's 2015.)
If you're like us and sometimes stare at your phone, wishing you could drink one yourself, you'll be quenched by the following recipes that New York City-based bartender Matthew Houlihan put together for the cachaça brand, Cachaça 51.
Houlihan's three cocktails -- the Pearl Diver, Yellow Lily and Bitter Coat -- are the spitting image of their iconic cartoon originals: the "cocktail glass," "shaved ice" and "tropical drink" emojis.
Cachaça, the Brazilian spirit distilled from sugar cane (pronounced kah-SHAH-suh), made a huge splash when America started gulping it down in the more popular caipirinha, a cocktail made with cachaça, muddled sugar and lime.
Start now and you'll have plenty of time to perfect your cachaça mixing technique in time for the Summer Olympics, which kick off in Rio next year.
Of course, if cachaça's not your thing, you can always opt for the 🍺 .
Also known as: 🍹
2 ounces cachaça
1/2 ounce orange juice
1 ounce passion fruit juice
1/2 ounce grenadine
Lime for garnish
Bright blue straw
Pour grenadine to the bottom of a hurricane glass and fill with crushed ice. Shake the cachaça with the juices lightly in a shaker and pour into the glass. Garnish with lime wedge. Bend blue straw at a 45-degree angle if you want it to look exactly right.
Also known as: 🍸
2 1/2 ounces cachaça
3/4 ounce yellow chartreuse
Perfectly shaped olive with wooden toothpick
Combine ingredients into a glass and stir with ice until well chilled. Strain into a chilled martini glass. Garnish with olive just-so.
Also known as: 🍧
2 ounces cachaça
3/4 ounce lemon juice
1/2 ounce simple syrup
1/2 ounce Aperol
Bright blue plastic spoon
Lightly shake cachaça, lemon and simple syrup in a shaker and pour into white goblet. Add crushed ice; float Aperol on top for pink effect. Tuck spoon in the way it's supposed to be, sticking out the right side.
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