Ingredients:
1 oz Leblon Cachaça
1 oz B&B
1 oz pear nectar
1 oz grapefruit juice
1/2 oz lemon juice
2 dashes grapefruit bitters
Note:
A Taça do Monge, or “the Monk’s Cup,” is a playful creation by classically trained mixologist turned restauranteur, Tarcisio Costa. His inspiration for the name was the use of B&B, a blend of brandy and Bénédictine, an herbal liqueur invented by Benedictine monks in the 18th century in Europe.
The ingredients work really well with Leblon, creating a delicate balance of bitter and sweet flavors. Most importantly, the cocktail goes really well with some of the delicious Portuguese fare served at Alfama. “My goal is for my guests to enjoy the cocktails as much as I enjoyed creating them.”
1 oz B&B
1 oz pear nectar
1 oz grapefruit juice
1/2 oz lemon juice
2 dashes grapefruit bitters
Note:
A Taça do Monge, or “the Monk’s Cup,” is a playful creation by classically trained mixologist turned restauranteur, Tarcisio Costa. His inspiration for the name was the use of B&B, a blend of brandy and Bénédictine, an herbal liqueur invented by Benedictine monks in the 18th century in Europe.
The ingredients work really well with Leblon, creating a delicate balance of bitter and sweet flavors. Most importantly, the cocktail goes really well with some of the delicious Portuguese fare served at Alfama. “My goal is for my guests to enjoy the cocktails as much as I enjoyed creating them.”
Restaurant: Alfama, 214 E 52nd St, New York, NY
Recipe Type: Tarcisio Costa, AlfamaSubmitted By: Restaurant Owner
Recipe Author: Tarcisio Costa
Recipe Source: http://lebloncachaca.com/mixologia/#monks-cup