A bottle of your favorite cachaça
4 or 5 cinnamon sticks
Fresh Apple Cider
17 oz. bottle - Ghirardelli Caramel Flavored Sauce
Infuse the bottle of cachaça with the cinnamon and cloves several days before needed. Cap the bottle and give it a gentle shake daily.
Optional: Warm the Apple Cider on the stove top.
Mix the sugar and cinnamon, pour onto a small plate. Pour the caramel sauce onto a plate and set them aside.
Rim each cocktail glass with your choice of sugar-cinnamon or caramel by dipping the rim. Brush the glass rim with apple cider when using the sugar-cinnamon mix.
For each drink, mix 2 oz. of cinnamon and clove-infused cachaça with apple cider. Add a cinnamon stick for a festive touch!
The 12 Days of Samba:
Day 01: An Introduction to The 12 Days of Samba and The Malandro Project
Day 02: Was Joao Gilberto a Malandro?
Day 03: Previewing Miguel de Leon's Annual Christmas Concert In Chicago
Day 04: Winter reading: 'Samba' by Alma Guillermoprieto
Day 05: Famous Malandros In Pop Culture
Day 06: A Cachaça Holiday Cocktail
Day 07: Seven Samba Stocking Stuffers
Day 08: Personal Notes: Samba Snapshots From The Malandro Project
Day 09: How To Dance Samba - Women's Version
Day 10: How To Dance Samba - Men's Version
Day 11: 100 Years of Samba and The Malandro Project
Day 12: The Malandro and 'The Lights of Christmas'
Follow Miguel de Leon and The Malandro Project on Facebook and our mailing list!
The Malandro Project was recorded in Rio de Janeiro with saxophonist Leo Gandelman and MPB’s Leila Pinheiro to celebrate 100 Years of Samba and its iconic character, the charming, roguish bad-boy Malandro. A combination of cultural myth and historic fact, the Malandro’s roots can be traced throughout the history of Samba. The Malandro Project album will be released in early 2017.