by Brent Falco
Los Angeles
1½ oz Leblon Cachaça
¼ oz Averna
¼ oz Luxardo Hazelnut Liqueur
Combine all ingredients in mixing glass, stir well with ice until chilled, and strain into a coupe or rocks glass. Top with a toasted coconut syrup and coffee infused cream, and sprinkle with a toasted hazelnut and coconut and salt mix.
