Hot Wine

1 liter of mild red wine
3 cups of water
15 cloves
peel of one lemon
1 small pack of cinnamon powder or 3 sticks
15 tablespoons of sugar
1 chopped apple

Bring to boil the water with cinnamon, cloves, sugar and the lemon peel. Let it cool until it becomes just enough to drink and add the wine and apple.

 

Quentão

1 kg of sugar
200 grams of ginger
Cloves
Cinnamon
Peel of 1 lemon
2 liters of water
1 liter of cachaça (pinga)

Put in a pan half of sugar, the ginger, cloves, cinnamon, lemon peel and cook it until brown, then add the water and the other half of the sugar. Bring it to boil until it gets to a syrup.
Take it from the fire and add the cachaça.

 

Caipirinha

1 glass (300 ml) of vodka or cachaça (pinga)
juice of 2 limes
2 tablespoons of sugar or more (up to your taste)
2 ice cubes (chopped)

Put all the ingredients in a cocktail cup and stir it well.

 

Chimichurri

6-8 cloves garlic, minced
2 tightly packed cups parsley (preferably Italian)
1/2 cup tightly packed cilantro
3 teaspoons best quality dried oregano
2 teaspoons best quality dried thyme
2 teaspoons chopped fresh rosemary
2 bay leaves
1 teaspoon whole black peppercorns
1/2-1 teaspoon dried crushed red pepper

To dry ingredients above, add:
3/4 cup flavored vinegar (oregano, chili, garlic, Mediterranean or red wine)
1 tablespoon water
3/4 cup olive oil
1/2 teaspoon salt
 
Directions:
In a food processor or blender, grind the garlic and the herbs. Grind the bay and the peppercorns in a spice grinder, and add to the herb mixture with the crushed red pepper and vinegar. Add the olive oil and gently mix to blend. DO NOT OVERPROCESS. Sauce should be slightly thick. Let stand several hours or refrigerate and serve at room temperature. Better if you let it rest for about 3 days and if of a thick soup consistency. Makes 2 cups.

Drizzle over grilled or roasted meats, fish, or chicken. Also good on tomatoes or sandwiches, hotdogs and sausages.