Originally from Salvador-BA, I’ve been a bartender for 4 years and frequently works with events that strengthen Bahian cocktails, women at the bar and cachaça.

Cocktail Inspiration

In the birthplace of Chapada Diamantina, rich in biodiversity and fruit production among the forests, Seabra is one of the municipalities in Bahia where the production of specialty coffee stands out. Created with care to comfort us and keep our soul warm, we can see that from the coffee plantation (where we have contact with the earth) to the way it is prepared, it brings the union of bodies that sustains the challenges of everyday life. . The connection with nature is something that is ingrained in our lives, which is why we chose Blenditto coffee: a warm soul, in addition to the fruits that cross the tropics with explosions on our palates, it is the emotional link between the forest and the liqueur's ancestry 43 , always perfect with you for generations. Discover Seabra 43: the union in a glass of a little piece of the comfort we want for our souls on troubled days, through the passion of the ingredients that nature provides us.

Ingredients

• 40 Ml. Licor 43 Original
• 30 Ml. One hundred percent arabica coffee
• 20 Ml. cachaça in an amburana barrel
• 15 Ml. Lemon juice
• 25 Ml. Cordial chapada (acerola, passion fruit and tamarind)

Method

Cocktail Preparation

• In a cocktail shaker, add the ingredients
• Plenty of ice, beat vigorously for 10s
• Pour the mixture into a low glass filled with square ice and double strain.
• Finish with passion fruit jelly in organic cocoa tablets from Fazenda Baobá 63 percent (lactose free)
• Cordial Chapada: 250ml passion fruit pulp, 150ml acerola pulp, 100ml water 30g tamarind pulp, 150ml water 20ml honey 150g sugar 20g citric acid In a blender, add the passion fruit pulp, acerola, water and blend vigorously. Strain with a sieve twice and separate, again in the blender, blend the tamarind pulp with the amount of water described, strain and transfer to a clean blender. In the blender, add all the combinations and blend the remaining ingredients for 3 minutes. Strain again and store in a sterilized airtight bottle.

Coffee Preparation

• In a kettle, heat 200ml of water for 5 minutes over medium heat.
• In a coffee strainer holder with an outlet and Mellita filtre add 50g of one hundred percent Arabica coffee
• Pass the warm water lightly between the ground coffee and let it drip, but without reaching the end to avoid bitterness.
• Pour Over: just manually filtered