originalintermediate⏱️ Ready in 5 min
Carnaval do Brasil
Bright, tropical, and just a little bit dangerous.
Prep: 5 min
Method: shake
Glass: Rocks glass
Flavor Profile:
citrusfruitysweet
Rob's Story
This one leans into texture and contrast.
You've got bright acidity, rich coconut, and sharp tropical fruit—all sitting on top of a cachaça base that keeps it lively and slightly funky.
The garnish isn't just visual—the mint adds a fresh aromatic layer, while the flamed lime and cinnamon bring heat and spice before the first sip.
Ingredients
Scale:
1 oz
Lime juice
Fresh squeezed
0.75 oz
Coconut cream
0.75 oz
Chinola Passionfruit Liqueur
1.25 oz
Cachaça
Garnish
Fresh mint (lightly slapped, stems trimmed) with a flamed lime shell alongside
Hollow out half a lime, fill with overproof rum, place on top of the drink and ignite, lightly dust with cinnamon while flaming. Lay the slapped mint neatly beside the lime shell. The mint adds a fresh aromatic layer; the flamed lime and cinnamon bring heat and spice before the first sip.
Method
1
Add lime juice and coconut cream to a shaker.
2
Add passionfruit liqueur and cachaça last.
3
Shake with H2O croutons for 10–12 seconds.
10–12 seconds4
Strain into a rocks glass.
5
Add fresh ice to finish.
Pro Tips
Flame the lime shell with overproof rum + cinnamon dust — heat and spice become the first sip, not decoration.
Lightly slap the mint to release aroma; do not bruise it.