Diego Barcellos De Carvalho's Moorea Volcano
Diego Barcellos de Carvalho represented Brazil at the World Class Bartender of the Year final, 2013.
- 50ml Don Julio Blanco
- 50ml dragon fruit and papaya purée
- 30ml coriander seed syrup
- 20ml lemon juice
- 3 dashes Angostura bitters
Mix all the ingredients in a shaker. Serve over ice in a tall glass.
Accompany with dragon fruit and papaya pieces drizzled with coriander seed syrup.
Recipe courtesy of: Diego Barcellos De Carvalho, Restaurante Mr Lam, Rio de Janeiro. Diego Barcellos de Carvalho represented Brazil at the World Class Bartender of the Year final, 2013.
NB: Contains 16 grams of alcohol per serve
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