Orinoco cocktail

Serve in Coupe glass...
2	fl oz	Capucana Cachaca
1½	fl oz	Pressed apple juice
⅓	fl oz	Fino sherry
¼	fl oz	Creme de cacao liqueur (white)
⅓	fl oz	Giffard Orgeat Syrup

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How to make:

SHAKE all ingredients with ice and strain into chilled glass.

Garnish:

Dust with cacao powder

Comment:

Dry sherry, chocolate and coconut add subtle nuances to a base of cachaça and apple juice.

About:

Adapted from an originally blended drink created in 2015 by Sergio Padilla at Boca Chica, Barcelona, Spain.

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