I'm Tiago Francisco dos Santos, a bartender for 15 years and originally from São José dos Campos | SP, resident of Ubatuba for 3 years. I come from the birthplace of flair bartending, I participated in some competitions in Brazil and abroad, but today I'm very focused leading the bar at Jundu Restaurante in Ubatuba.

My 'Tarsila do Amaral' cocktail came from the passion of the most incredible modernist art this country has ever had, in my opinion. I used some inputs present in the garden at my workplace, mixed with Umbu (which is a fruit little known here in my region) to symbolize the extravagant tastes and southern personality of the arsta.

Revenue

Ingredients

40 ml of Pindorama cachaça

40 ml of umbu puree

35 ml lemon balm tea (unsweetened)

03 dashes of medicinal beer (mulungu/barbamão/ jamelão/ cocoa nibs/ gold rum)

1 bunch of lemon balm to decorate

Method of preparation

Shake the Pindorama cachaça and the other ingredients (except the bier) in a cocktail shaker with ice, double strain into a long drink glass with ice, add the straw and cover with crushed ice. Then decorate with the lemon balm branch and on top of the ice add the 3 dashes of bie