Beijinho
0
A stirred cachaça drink with herbal depth from Strega and crème de menthe, an absinthe rinse and Peychaud's bitters, finished with a lemon twist. Served in a coupe; created by Craig Eliason in Saint Paul, Minnesota (USA) in 2023.
Craig Eliason of Saint Paul, Minnesota, developed the Beijinho in 2023, starting from the drink Blues from a Gun. Along the way the recipe moved toward different and unexpected flavors.
Method
Stirred
Glass
coupe
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/6
3 dash
60 ml
1 twst
as garnish
1 rinse
8 ml
15 ml
🌱 Vegan🌾 Gluten-free
Upgrade your home bar
AdInstructions
- Chill a coupe glass and coat it with absinthe.
- Mix the ingredients,
- then strain into the prepared glass.
- Garnish before serving.