Cacao Fruit Cocktail
Puréed cacao pulp meets cachaça in this unexpected sipper. Tart lemon provides a burst of freshness, while a splash of sparkling wine adds lift. 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.

Cacao Fruit Cocktail Cacao Fruit Cocktail
The pureed pulp of the cacao pod has a flavor like a chocolate bar mixed with tropical fruit — perfect for a rich, but not too rich, cocktail.
Yield: makes 2 Cocktails


  • 1 tsp. simple syrup, plus more for rimming the glass
  • 3 oz. frozen cacao fruit pulp
  • 1 12 oz. cachaça, like Leblon
  • 2 tsp. fresh lemon juice
  • Sparkling white wine
  • Crushed cocoa nibs


  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.