Eduardo Prado - I was a manager and bar chef, but I always focused more on consultancy. I currently work as a sommelier for Cachaça, Wine and Beer, in addition to being a Master Alembic Maker, Master Blender and Brewer. In addition to consulting, I am a partner in a Brewery and a brand of Hard Seltzers.

The drink's inspiration comes from my search for harmonizing flavors and creating new sensory experiences. I really believe that this drink shows well the interaction of coriander with fruity notes, without being too invasive and without ruining Pindorama's brightness and incredible sensorial sensation! Coentruva is a signature drink based on white cachaça, coriander and grapes! Very refreshing, light and aromatic, it will convert all those who are new to using coriander!!!

Recipe

Ingredients

50ml Pindorama macerated* with coriander

4 coriander leaves (2 are for garnish)

3 to 4 seedless green grapes (thompsom)

20ml simple syrup

15ml lemon juice

Top up with club soda

*For coriander maceration, 5% of the volume of cachaça in grams of coriander is used, for example, for 1 L of cachaça, 50g of fresh coriander is needed. 1 hour of maceration is the ideal time to stay balanced!

Method of preparation

In a cocktail shaker, crush the grapes together with two coriander leaves, add ice and the other ingredients, shake until chilled. Serve in your preferred glass, top up with a little club soda, stir lightly to mix the soda. Garnish with coriander leaves and it’s ready to enjoy!