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Beija Flor


1½ ounces Novo Fogo Chameleon cachaça 

¾ ounce cinnamon-clove Campari (recipe follows)

¾ ounce rooibos tea syrup (recipe follows)

⅔ ounce lime juice 2 dashes mole bitters

Velvet falernum foam (see note)

Garnish: Cinnamon

Cinnamon-clove Campari

3 cinnamon sticks

4 whole cloves

1 (750-milliliter) bottle Campari

Rooibos Tea Syrup

4 cups sugar

2 rooibos tea bags


Make the Beija Flor

In a cocktail tin filled with ice, combine all ingredients and shake until chilled. Strain into a rocks glass over fresh ice. Top with velvet falernum foam (see note) and grated cinnamon.

Make the cinnamon-clove Campari

In an airtight container, combine all ingredients. Set aside for 24 hours, then strain out solids and return Campari to bottle. 

Make the Rooibos Tea Syrup

In a medium pot, combine sugar with 4 cups water and heat until sugar dissolves. Steep rooibos tea bags in simple syrup for 30 minutes, then remove and discard.