Jefferson de Oliveira - Born and raised in Ubatuba since 1990. The Caiçara culture is ingrained in me, as is the fascination with mixing stories to create new ones. As a background, I am a gastronomy technician and have taken some beer tasting courses. As a professional bartender, my career began with a venture during the pandemic with a craft beer bar and, despite its brief life, it made me fall in love with the bar. Today I work as a bartender at Restaurante Jundu, in Ubatuba

The concept of Mimo de Vênus comes precisely from this idea of ​​combining my caiçara roots with what mixology can offer. In caiçara communities there is a drink called Consertada, where a spiced tea is mixed with cachaça by fishermen. I changed the recipe by introducing hibiscus and dried orange and, instead of making a tea, I infused it directly with alcohol. If mixed with simple sugar syrup, we already have an incredible liqueur, but I wanted to go further and this is how the drink that you will definitely enjoy was born!

Recipe

Ingredients

60ml of infusion* with Pindorama cachaça

40ml sugar simple syrup

15ml clove lemon

15ml of albumin

*Infusion For each liter of Cachaça Pindorama 30g of Hibiscus / 4g of Fennel / 10g of Dehydrated Orange / 2g of Anise

Method of preparation

Shake in a cocktail shaker with little ice, strain and then dry shake to create foam. Serve in an American cup. Garnish with 2 dried hibiscus petals.