Cacao Fruit Cocktail

Name: Cacao Fruit Cocktail
Total time: PT0D0H0M
Yield: makes 2 Cocktails
Ingredients: 1 tsp. simple syrup, plus more for rimming the glass; 3 oz. frozen cacao fruit pulp; 1 1 ⁄ 2 oz. cachaça, like Leblon; 2 tsp. fresh lemon juice; Sparkling white wine; Crushed cocoa nibs

Serves
makes 2 Cocktails

MAXIME IATTONI

In this cocktail, cacao pulp puree meets the complementary flavors of Brazilian cachaça, a spirit made from distilled sugarcane juice. With some lemon juice for tartness and a splash of sparkling wine to lighten it up, it's a perfectly unexpected starter for a South American-inspired meal, or a great surprise for the chocolate lover in your life. Cacao pulp is available, frozen, at most Latin American or Brazilian markets.

Ingredients

1 tsp. simple syrup, plus more for rimming the glass
3 oz. frozen cacao fruit pulp
1 ¹⁄₂ oz. cachaça, like Leblon
2 tsp. fresh lemon juice
Sparkling white wine
Crushed cocoa nibs

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Instructions

Step 1

Dip the rims of each glass in simple syrup, and then in crushed cocoa nibs. In the bowl of a blender, combine cacao pulp, cachaça, lemon juice, and additional simple syrup; blend on high for 20 seconds until all ingredients are combined and the fruit pulp is smooth. Pour into rimmed prepared glasses and top off with sparkling wine.