The Caveira Cocktail
With subtle Mexican flavors, this spicy concoction provides a Brazilian spin on a Dia de los Muertos theme.
- 1.5 oz cachaça (we used Novo Fogo Barrel-Aged Cachaça)
- 1/2 oz chili liqueur (we used Ancho Reyes)
- 1/2 oz cold brew coffee
- 1/4 oz cinnamon syrup
- 2 dashes aromatic bitters (we used Scrappy's)
- orange twist, for garnish
1: Mix all ingredients in a cocktail shaker with ice.
2: Stir gently, then strain into a cordial glass.
3: Garnish with an orange twist.
Recipe courtesy of Novo Fogo