SHAKE all ingredients with ice and strain into ice-filled coconut shell or collins glass.
Desiccated coconut and dehydrated lime wheel
Cachaça and coconut water with a touch of hazelnut, lime and subtly smoky mezcal.
Adapted from a drink created in 2014 by Jorge Balbontin, Vantguard Brand Development Manager.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
MUDDLE watermelon in base of shaker. Add other ingredients, SHAKE with ice and fine strain into ice-filled glass.
Bitter in Brazil
STIR all ingredients with ice and strain into ice-filled glass (preferably large chunk of block ice).
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
Cocktails are something of a luxury. You don’t just ping a cap and pour – they take a degree of time and skill to mix, so deserve a decent and appropriate glass.
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
Coconuts are the fruit of the coconut plant Cocos nucifera, which belongs within the Arecaceae family of palm trees. Coconut palms flourish in coastal tropical regions with...
In Brazil, Cachaça is also marketed under the name caninha (‘little cane’) or as ‘aguardente de cana’, which means ‘distillate of cane’ but could be uncharitably...
There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather
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