BASIADO

BY TOBIN ELLIS, LAS VEGAS, USA

 

 

2 oz Leblon Cachaça

3–4 pieces of Lemongrass

2 Cucumber wheels

2 Lime wheels

3 tsp Cane sugar

a sprig of Cilantro

Coconut espuma,* to top

 

Muddle everything but the Leblon and coconut espuma in a mixing glass. Add Leblon Cachaça and ice and shake vigorously. Strain over fresh ice into a rocks glass and top with the coconut espuma and fresh lime zest.

 

*For the coconut espuma, combine equal parts pasteurized egg whites, monin coconut syrup, and Leblon Cachaça in a siphon (or whipped cream dispenser). Charge the siphon with nitrous oxide (N²0) cartridge and refrigerate for 2 hours. Shake bottle vigorously for one to two minutes, tilt dispenser down, and release espuma on the top of the drink.