I'm bartender Tom aka 2Pac (Two Pac). I have been working with cocktails since 2003. I worked at the Union of Hotels, Bars, Restaurants and Similarities of São Paulo, in 2005. I work as a responsible bartender and consultant for workshops, weddings, birthdays, celebrations and festivals such as Mercado Mundo Mix, Lollapalooza, Spirit of London and Rock'n Rio. In addition to bars and restaurants such as G&T Bar and Carat Restaurant & Lounge in Jardins | SP, Empório Baglione (Italian), Sr. Miague (Japanese), Lá Revolucion Bar (Argenno) and Seu Jusno.

My inspiration came from my honeymoon in Porto de Galinha, when we saw the pleasure of learning about cashew, which was also known as Puerto Rico, because of sugar cane. The coffee and the lemon remind me of my childhood, when we were together at breakfast, lunch and dinner with my parents (who are no longer with us). From that time I remember my

Revenue

Ingredients

• 50 g cashew 1/2 Tahiti lemon
• 100 ml cachaça
• 3 spoons or 30g sugar
• 150 ml coffee foam with bay orange

Garnish: 2 cashew beans, 2 lemon slices, a bay orange peel and 2 coffee beans

Method of preparation

In a cocktail shaker add the lemon and cashew. Masse with sugar, add the cachaça and top up with ice. Blend everything and strain into a lowball glass (or on the rocks). Finish with coffee and orange foam Foam 400ml bay or imported orange juice 200ml sweetened coffee or August 12g mussifier