Flying Down to Rio

Amburana-aged cachaça, banana liqueur, pineapple, orange and coconut cream, shaken until silky and poured over crushed ice. Creamy and tropical, with warm nutmeg on top and a paper umbrella if you like.

Total time: 5 min
Serving: 1

Naturally sweet twist
Creamy & tropical

Bar counter with a stemmed glass of ice, small bottles of red syrup, a jar of dried lime slices and a cocktail strainer — Sour meets Sweet Magic

Ingredients

Showing the cocktail. Switch to Mocktail for the alcohol-free version.

1½ oz (44 ml) amburana-aged cachaça
½ oz (15 ml) banana liqueur
1 oz (30 ml) fresh pineapple juice
½ oz (15 ml) fresh orange juice
¾ oz (22 ml) coconut cream
crushed ice
freshly grated nutmeg, to garnish
pineapple leaves, to garnish
2–3 Richberry halves

How to Make It

Shake
Add the cachaça, banana liqueur, pineapple juice, orange juice and coconut cream to a cocktail shaker and shake without ice until smooth.
Pour over ice
Pour into a snifter or double rocks glass filled with crushed ice.
Garnish
Grate a little nutmeg over the top and tuck in the pineapple leaves. A cocktail umbrella is optional.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.