by Nelson Lemus
Sofrito, Sazon, Z Bar, Stage 48, Marcha Tapas Bar, New York City
2 oz Leblon Cachaça
1 oz cashew nectar
1 oz fresh lime juice
1 oz infused syrup*
Pour all ingredients into mixing glass. Add large cold ice and shake vigorously. Strain all contents into a rocks glass. Garnish with an orchid.
*To make infused syrup, bring 4½ cups of water to boil over high heat. Reduce heat and add 1 vanilla bean, 7 cloves, and 8 cups of white sugar, stirring until the sugar is entirely dissolved. Remove from heat and allow cooling. Add peel of 1 orange. Pour into a food safe container and store in the refrigerator until needed.
