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This recipe can be found at El Restaurante.
Recipe by Danielle Espindola, Berimbau Brazilian Kitchen, New York, New York
1½ oz. aged Cachaça
½ oz. coffee liqueur
½ oz. simple syrup
1 oz. freshly brewed espresso.
Build all ingredients in a shaker and add ice. Shake hard for 30 seconds. Double strain into a coupe glass. Garnish with 3 coffee grains and a dust of cinnamon.