This is a community recipe contributed by Andrew Robbie.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Novo Fogo Barrel-aged Cachaça |
| 30 ml | Giffard Cherry Brandy |
| 15 ml | De Kuyper Brown Crème de Cacao |
| 3 drop | Xocolatl mole bitters |
| 30 ml | Lime juice (freshly squeezed) |
| 1 whole | Syrup from Luxardo Maraschino Cherries |
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