Vendetta

  • 60ml Abelha Cachaca
  • 30ml Blood Orange Puree
  • 25ml Light Cream
  • 15ml Sugar Syrup

Add all ingredients together in a shaker and dry shake to build up a foam.  Add ice to the shaker and shake again, straining into a coupe glass.  Garnish with a dusting of ground coffee.

The guest shift I made these cocktails for was located at a bar with a strong background with coffee.  Something I tried to do with this cocktail was make something that was orientated around coffee, but not overpowered by it. Typically, cocktails use either a infusion of coffee, or include brewed coffee in some shape or form, but this time I wanted the garnish of coffee grounds to impart the flavor subtly.  The result was much better received than I had anticipated, the seemingly simple concoction delivering a very complex combination of flavors.

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