Gustavo Bartolini

50 ml Cachaça (silver)

15 ml Passion fruit liqueur (Passoã or similar)

20 ml Fresh lime juice

20 ml Guava nectar

10 ml Demerara syrup (1:1)

2 dashes Angostura aromatic bitters

1 piece Lime wheel (garnish)

1 sprig Fresh mint sprig (garnish)

Chill a double rocks glass. Lightly clap the mint sprig to release aroma and set aside for garnish.

Add cachaça, passion fruit liqueur, fresh lime juice, guava nectar, demerara syrup, and bitters to a shaker with ice. Shake hard for 10–12 seconds until well-chilled and frothy.

Fill the chilled glass with crushed ice and strain the cocktail over. Crown with more crushed ice, garnish with the lime wheel and mint sprig, and serve immediately.