Serve in
Coupe glassGarnish:
Dust with cacao powder
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| Novo Fogo Silver | |
| Pressed apple juice | |
| Fino sherry | |
| Creme de cacao liqueur (white) | |
| Giffard Orgeat Syrup |
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.
