Da caipirinha ao highball: uma volta ao mundo pelos copos da Copa

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[{"selector":"#anim-83b93749-bf9c-44d2-aea4-89cf9e4742c3","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-82352112-caf4-412d-bba8-96b6247d1e22","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-1f33ed64-b9aa-4680-9604-dde54d9b6b1a","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-35c7c4ec-a201-4b31-bdf4-ee10aa7e1be3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Brasil: Caipirinha Poucos coquetéis representam tão bem um país quanto a caipirinha representa o Brasil. Feita com cachaça, limão, açúcar e gelo, ela combina frescor, simplicidade e potência na medida certa Pixabay/Daniel Reche

[{"selector":"#anim-7b61b8ed-caf4-4ef8-95f6-5712e5171c63","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d9a5898f-ec36-4a77-a882-6bb701d3f00c","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-9b503a4c-5f23-4357-8459-24321f605e84","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-fa31320e-cd9f-4058-975b-a688ad9ee4fa","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] México: Mezcal Paloma A Paloma tradicional mistura tequila, cítricos e grapefruit. Mas, preparada com mezcal, ganha notas mais defumadas e uma profundidade que ajudam a contar a história de um dos destilados mais fascinantes e plurais do mundo Pexels

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[{"selector":"#anim-13121f67-6f06-46f8-804c-482f8ed87418","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8e39aa45-6a38-48eb-a520-8e2909a3b80e","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-4c5a3c7e-6cf9-483b-9ada-076377455ba1","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1467f59f-aaff-4ba2-8c0e-66ac5a06378f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Japão: Highball Uísque japonês, água gaseificada e muito gelo. Simples, mas o highball é um dos maiores símbolos da cultura de bares japonesa, ou dos izakayas, como são chamados por lá Unsplash

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