The creamy vanilla essence and subtle tones of citrus of the Brazilian Begonia fragrance inspired this cocktail, perfect for the start of summer.
Wanting to give the cachaça, a Brazilian sugar cane rum that often has a sharper, more bitter finish than a typical rum, a creamy texture, I decided to infuse it with a native fruit, the plantain, which nicely accomplishes the feat.
Highlighting the vanilla with cardamom adds an undertone of musk that mirrors the earthy notes I found in the fragrance. The lemon salt on top of the lime wheel adds to the nose of the drink, and also adds a taste that evolves as you enjoy this playful libation.
2 oz plantain-infused Avuá Cachaça
3/4 oz limejuice
1/2 oz vanilla & cardamom syrup
Plantain-Infused Avuá Cachaça
You’ll want to infuse the cachaça with chopped up plantains for up to 3 hours or more. This time will allow the natural creaminess of plantain to come through, as raw plantains are more similar to potatoes than bananas.
Vanilla & Cardamom Syrup
Add equal parts water and organic cane sugar—add one stalk of vanilla per cup of sugar/water and around 4-5 green cardamom pods. Bring to high heat, then let simmer on low for 30 minutes or longer.
After the infusion and syrup are done, we're ready to begin: Add the Avuá Cachaça, fresh lime juice, and vanilla cardamom syrup to the shaker. (If you prefer a sweeter drink, add ¾ ozof syrup). Add ice, and then give it a healthy shake. Dump the drink into a rocks glass filled with crushed ice. Garnish with the lime wheel and lemon sea salt.
Don't have lemon sea salt? Use regular sea salt and add some zest lemon on top. Enjoy!