Edson Silva - I've been working as a bartender since 2012, I'm currently a cocktail teacher at the social project "Diamonds in the Kitchen" and I love what I do. For me, a bartender cannot have their vision limited to the bar, it is necessary to see beyond, help their work category and contribute to society in some way.

I have been an admirer of Heitor Villa Lobos' works since a very early age and as a Brazilian, I want to praise the beauties of our lands at every possible moment. Villa Lobos composed the symphony "Uirapuru" to, mainly, praise the fauna and flora of Brazil for those who heard it. Seeking to convey this same passion, I created this cocktail that has a little of the many colors and flavors of Brazil.

Revenue

Ingredients

• 50 ml Pindorama cachaça
• 50 ml concentrated passion fruit juice (Not industrialized)
• 30 ml concentrated mango juice (not industrialized)
• 30 ml strawberry syrup Cumaru shavings

Method of preparation

Place all the ingredients, except the strawberry syrup, in a shaker with ice and shake vigorously so that it is well chilled, strain the contents into the Baloon glass, add new ice and the strawberry syrup. Decoration Frappe ice, strawberry syrup and cumaru shavings.