Cap Chevalier Recipe

Prepare ingredients

Chill a coupe or rocks glass in the freezer or fill it with ice water to cool while you mix the drink. If using an egg white, separate the egg and reserve 1/2 of the white.

Dry shake

In a cocktail shaker, add Avuá Amburana cachaça 1.5 oz, Clement Mahina Coco rhum 0.5 oz, Giffard Pineapple liqueur 0.75 oz, fresh lime juice 0.5 oz, simple syrup 0.25 oz, 2 dashes Angostura bitters, and the 1/2 egg white (if using). Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Open the shaker and add crushed ice (about 1 cup). Seal and shake hard for 10–15 seconds until the shaker is well chilled and slightly frosty on the outside.

Strain and serve

Discard the ice or water from your chilled glass. Double-strain the cocktail into the chilled coupe or a rocks glass over fresh crushed ice (or neat in the coupe if you prefer). Use a fine-mesh strainer in addition to the shaker strainer if you used egg white.

Garnish with a pineapple leaf or a thin pineapple wedge perched on the rim. Lightly grate nutmeg or cinnamon over the foam or top of the drink (use sparingly — about a pinch or 1/8 tsp). Serve immediately.