How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over block ice).
A bittersweet aperitif combining gentian herbal complexity with attractive coffee, cachaça and calvados spirituous notes.
Adapted from a recipe created in 2017 by Nando Imamura, Hong Kong.
Nando says, “Fernand Moureaux, the genius that believed in create something different than the casual, versus Nando Imamura, bartender, Brazilian-Japanese and married with a French Woman creating flavours around the world. I created this cocktail using French and Brazilian products to celebrate the birth of my 1st baby. I used Suze infused with Brazilian Coffee beans, Cachaça Leblon aged in a French oak for three years and Calvados Cristian Droin VSOP and Angostura Bitters to balance it out."
Namdo’s original recipe calls for 30ml Suze infused with Brazilian coffee beans, 20ml Leblon cachaça, 10ml Calvados Cristian Droin VSOP and 2 dashes Angostura Aromatic Bitters.