Here's a recipe for a "Summer in São Paulo" cocktail that I caught on Tom Innes' Twitter. (Tom is the editor of Theme magazine.)
He supplied me with the complete, not-constrained-by-140-character-limits version of the recipe.
Mixology credit goes to Henry Howes of the Crazy Bear in London.
Summer in São Paulo
- Seeds of a passionfruit
- pulp of a kiwi fruit
- 20ml lime juice
- 15ml honey
- 5ml absinthe
- 50ml unaged Cachaca
Method: Muddle fruit in highball glass, add remaining ingredients, and shake. Fill with crushed ice. Top with Perrier and heap crushed ice above glass. Garnish with passionfruit disc and two straws.
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