Garnish:
Dust with cacao powder
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| 2 fl oz | Novo Fogo Silver cachaça |
| 1 1/2 fl oz | Pressed apple juice |
| 1/3 fl oz | Fino sherry |
| 1/4 fl oz | Dutch White Crème de Cacao |
| 1/3 fl oz | Giffard Orgeat Syrup |
Review:
Dry sherry, chocolate and coconut add subtle nuances to a base of cachaça and apple juice.
History:
Adapted from an originally blended drink created in 2015 by Sergio Padilla at Boca Chica, Barcelona, Spain.
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