Raul Dias has been working in the cocktail industry for 5 years, he has headed prominent places such as: Tulum bar & Club, chosen as the best bar by Cool Magazine in 2019 (its opening year), Ruazinha Hall, Recreo bar (elected one of the 10 best bars opened in 2016), Alberta #3, and A Casa do Porco Bar. Winner of some championships, today he focuses on working with a minimalist and sustainable cocktail bar. According to him, his biggest focus this year was to study and develop a consultancy method to make working in bars faster and simpler, increasing quality, standardization and profitability.

My recipe was inspired by the painting Feira do Cambuci by Alfredo Volpi (one of the most important artists of the second generation of modernism)

Revenue

Ingredients

• 50ml Pindorama cachaça
• 20ml Cambuci shrub
• 10ml Tai lemon juice
• 10ml black pepper cordial
• 15ml Aperol

Method of preparation

In a cocktail shaker, place all the ingredients, shake vigorously, make a simple strain, add 15ml of pasteurized egg white, make a dry shake, make a double strain into a coupet glass and finish with rice paper.