AUGUST
El Calor del Brasil
Andrew Pollard, Noir Bar
Las Vegas, Nevada
- 2 oz. Leblon Cachaça
- 1oz. Lime Basil Simple Syrup
- 1/2 oz. Fresh Tangerine Puree
- 6 Fresh Pineapple Chunks
- 1 Julienned Jalapeno Slice
Muddle together the pineapple and jalapeno with the lime basil syrup and tangerine puree. Next, add Leblon Cachaça, shake and double strain over fresh ice. Garnish with a Pineapple Spear, Basil Sprig and Fresh Cracked Black Pepper.
