Behind the Recipes

Cuca Negra by Gabriel Orta

Behind the Burner: Cuca Negra by Gabriel Orta

Makes 1 serving

INGREDIENTS:

1.5 oz. Cuca Fresca
3 to 4 fresh blackberries
.75 oz. honey infused with rosemary
.75 oz. lemon juice
Dash allspice bitters
1 egg white


PREPARATION:

1. Muddle the blackberries and cachaca together in a shaker, then add the remaining ingredients.

2. Shake well and strain into a cold coupe glass. Garnish with a rosemary sprig.



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