The inspiration came from my rural origin, and also from the search for Brazilian flavors.

Recipe

Ingredients

10 cocoa seeds (in natural)

50 ml Pindorama cachaça

25 ml girl finger pepper syrup (artisan)

30 ml lemon juice

Method of preparation

Place all ingredients with ice in a cocktail shaker, shake vigorously, serve in a long drinking glass. Decorate ½ seedless pepper