Do trabalhador



I work promoting territorial identity, valuing and mapping local producers. Serving regionalism through cocktails is my reality and a necessity

Cocktail Inspiration

What if we mix the popular and ascendants Carajillo and Paloma with the bohemian spirit and Brazilian identity in a cocktail? The "Do Trabalhador" cocktail is born as a response to this tasty mixture. A celebration of the achievements of rest and fun, baristas and bartenders, who commonly enjoy this right on Mondays. In an allusion to Samba do Trabalhador, a traditional circle of musicians, consecrated in Rio de Janeiro that takes place on Mondays, a cultural celebration of musicians to musicians. Every moment with licor 43 matters! With the refreshing and light structure and profile of a Paloma, we added a vegetable nuance of agave, and the citrus of the grapefruit combined with the crunchy of bubbles at the top of the glass. We add to the mixture a coffee with a velvety, creamy body and almond notes, with a pleasant and prolonged finish, which embraces very well with the power and persistence of the flavors of Licor 43, as a good carajillo asks. Caffeine and sugar together and separated are the substances most consumed by humans today. We are sleeping less, and working a lot. Carajillo is a tasty ethyl portrait of our consumption habits through our daily lives. Finally, we bring a little Brazil to the garnish adding salted cashew nuts, found in many bar tables not only in Brazil (the cashew nut almond is the third most consumed nut in the world) and we perfume the drink with cachaça in amburana, typical Brazilian native wood, with notes of vanilla that go very well with the liqueur.


  • 15 Ml. Licor 43 Original
  • 50 Ml. Tequila Reposado Cuervo Tradicional
  • 60 Ml. Grapefuit Juice
  • 35 Ml. Drip coffee (serve cold). Coffee: Sítio Pica Pau (grown without agrochemicals), City: Maria da Fé. Region: Mantiqueira de Minas, Brazil. Producer: Paulo Hayato Hamasaki. Variety: Catucaí 24 237 amarelo Altitude: 1150 meters Natural processing, selective harvest. Drying in a suspense yard. Roasting: Tocaya (Itajubá MG)
  • 45 Ml. Club Soda (On top)


Cocktail Preparation
  • Shake first 4 ingredients with ice and fine strain into a chilled long drink glass, filled with ice. Top with club soda and briefly stir. Fill the glass with crushed ice and garnish with a salted cashew nut and 3 sprays of aged Amburana cachaça
Coffee Preparation
  • Pour Over. Filtered. Scald your filter and discard the water
  • Add ground coffee and level the coffee
  • Recipe for 250ml, with 16g of medium grinding coffee. Water temperature: 100 Celsius degress. Extraction time estimated: 2 minutes. Extraction in 3 pours of water

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