Friday, October 20, 2023 at 4:36 PM

This recipe can be found at El Restaurante

Recipe by Danielle Espindola, Berimbau Brazilian Kitchen, New York, New York

1½ oz. aged Cachaça

½ oz. coffee liqueur 

½ oz. simple syrup

1 oz. freshly brewed espresso.

Build all ingredients in a shaker and add ice. Shake hard for 30 seconds. Double strain into a coupe glass. Garnish with 3 coffee grains and a dust of cinnamon.