I'm bartender Laís Ladrine, I've been working in this profession for 4 years, but I've been working in the food and beverage industry since 2014. My first experience in fine cocktails started at Frank Bar in 2018, that was my school and the basis for becoming a professional of today. I am specialized by the Brazilian Bartenders Association (ABB) and champion of the 3rd KCC Korean Drinks Competition.

Inspired by the Centenary Week of 1922, I mention Di Cavalcan, who was one of the greatest icons for the modernist movement, when he shows us all the expression of the culture that flourished in his time, with vibrant colors and sinuous designs that portrayed characteristically Brazilian themes. , such as carnival, black women, workers and favelas. I value this symbol of nationalism in my drink, bringing together with cachaça, a cultural heritage, a Fassionola syrup made from passion fruit, a Brazilian pica fruit, praising our roots aligned with the history of Pindorama cachaça full of symbolic elements such as the forest, the Indian , the river and the animals of a pre-colonial Brazil, which together with the other ingredients expresses the mix of races that made up our country.

Recipe

Ingredients

• 60ml of cachaça
• 45ml of fasionola
• 20ml Vermoth dry
• 15ml orange juice
• 15ml lemon juice

Garnish: mint leaf, berries and orange flour

Method of preparation

Bado cocktail with double straining