Ser Tão Dourado


Cocktail Inspiration

O Sertão Pernambucano


  • 50 Ml. Licor 43 Original
  • 30 Ml. Baggio Truffled Chocolate Coffee (cold brew method)
  • 25 Ml. Cachaça aged in special woods
  • 15 Ml. Sugarcane Honey Syrup
  • 10 Ml. Lemon Juice


Cocktail Preparation
  • In a shaker Add all ingredients and shake well for about 10 seconds without ice
  • Add ice cubes to fill about two-thirds of the shaker
  • Shake again for another 10 seconds to chill the ingredients
  • Double strain the mixture into a lowball glass with ice
  • Garnish with a thin slice of orange caramelized with brown sugar for a vibrant presentation and add a pinch of cinnamon on top for an extra aromatic touch
Coffee Preparation
  • In a pitcher, add the coffee grounds and water, and mix.
  • Cover the container and let it rest for at least 12 hours (and up to 18 hours) at room temperature or refrigerated.
  • After this period, strain the liquid through a paper filter into another container.

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