Cocktail Inspiration

O Sertão Pernambucano

Ingredients

• 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

Method

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.