Leblon Nocturne

Ingrédients

• 60 ml Leblon Cachaca
• 20 ml fresh lime juice
• 15 ml dark crème de cacao
• 10 ml honey syrup
• 2 dashes Angostura bitters
• 1 egg white

Préparation

1. Add Leblon Cachaca, lime juice, dark crème de cacao, honey syrup, Angostura bitters, and egg white to a cocktail shaker without ice.
2. Dry shake vigorously for 10 seconds to emulsify the egg white.
3. Add ice to the shaker and shake vigorously for 12 seconds until well chilled.
4. Double strain through a fine mesh strainer into the prepared glass.

Coupe glass chilled with crushed ice. Garnish with a thin curl of dark chocolate placed on the foam surface and a single lime wheel positioned on the rim. Present with the foam layer sitting proud of the glass rim, approximately 1 cm above the edge.