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.
- 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
- 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.