- 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.