By BRYCE T. BAUER
In São Paulo, bartenders are using a variety of cachaças (some of them vintage) to make inventive drinks — and to perfect the caipirinha.
Published: September 27, 2017 at 08:00PM
from NYT Travel http://ift.tt/2xzzWVc
via IFTTT
By BRYCE T. BAUER
In São Paulo, bartenders are using a variety of cachaças (some of them vintage) to make inventive drinks — and to perfect the caipirinha.
Published: September 27, 2017 at 08:00PM
from NYT Travel http://ift.tt/2xzzWVc
via IFTTT
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