With Brazil hosting the World Cup this summer, cachaça — the long misunderstood, mislabeled spirit distilled of sugarcane — is poised to explode on the U.S. cocktail scene.

Although most of Brazil's premium cachaça produces never gets exported, a handmade, single-estate cachaça recently introduced in the U.S. - Avuá Cachaça - is out to change this. Wonder how a dive bar on a cold day in Brooklyn inspired three friends to launch a brand of Brazil's national spirit? Read on here.

In time for all those upcoming soccer soirees, here are a few winning cachaça cocktail recipes beyond the classic caipirinha:

Pan Am — created by Cervantes Ramirez, Little Branch (in headline photo)

2 oz. Avuá Cachaça Prata or Amburana
1 oz. dry curaçao
1 oz. dry vermouth

Add ice, stir and strain into a rocks glass. Add fresh ice.
Garnish for Prata version: lime wedge squeezed. Garnish for Amburana version: orange twist.

Watermelon Cooler — created by Hunter Orahood, The Crow’s Nest

2oz. Avuá Cachaça Prata
2oz. Watermelon Puree
.5oz. agave, simple syrup, or St. Germain
Basil and lime, muddled

Strain into up glass, garnish with basil leaf.

Kumquatcha — created by Heriberto, Hakkasan Beverly Hills

1.5 oz Avuá Prata Cachaça
1.25 oz Junmai Sake
.5 oz Campari
.5 oz Brown Sugar
3-4 Kumquats
3-4 Lime Wedges

Pour ingredients in shaker. Muddle kumquats and limes.

Shake and serve. Top with Fever Tree Ginger Ale.

Headline photo courtesy of Avuá Cachaça.