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.

Recipes

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.