Sol do Cerrado

Description: Inspired by the vibrant flora and fruits of Brazil, the Sol do Cerrado fuses gin and Aperol with fresh ginger (gengibre), lemongrass (capim limão), cashew (caju), passion fruit juice (suco de maracujá), tangerine juice (suco de tangerina), and lime juice (suco de limão), crowned with a refreshing citrus foam (espuma cítrica). This cocktail captures sunrise in a glass—zesty, herbaceous, and brimming with tropical allure. Serve in: Chilled coupe glass Ingredients: - 40 ml premium gin - 15 ml Aperol - 15 ml fresh ginger syrup - 10 ml capim limão (lemongrass) cordial - 20 ml caju (cashew) juice - 20 ml suco de maracujá (passion fruit juice) - 15 ml suco de tangerina (tangerine juice) - 10 ml suco de limão (lime juice) - Citrus foam (see method below) - Dehydrated citrus wheel and a lemongrass stick, for garnish Method: 1. Add gin, Aperol, ginger syrup, lemongrass cordial, cashew juice, passion fruit juice, tangerine juice, and lime juice to a shaker filled with ice. 2. Shake vigorously until well-chilled. 3. Double strain into a chilled coupe glass. 4. Top gently with a layer of citrus foam. 5. Garnish with a dehydrated citrus wheel and a small stick of lemongrass. Citrus Foam: In a blender, combine 50 ml aquafaba (or pasteurized egg white), 20 ml lime juice, 10 ml tangerine juice, and 15 ml simple syrup. Blend until light and frothy. Carefully spoon the foam onto the finished cocktail. Experience: The Sol do Cerrado is an evocative blend of Brazil's botanicals, delivering a complex yet balanced burst of tangy, bitter, and subtly spicy notes, all softened under a creamy citrus cloud.