Chef Leandro Nunes, Restaurante Jambu
- 6.7oz (200 g) of Grateful Açaí Guaraná
- 1oz (30 ml) of Tanqueray Gin
- 1oz (30 ml) of vodka
- 0.5oz (15 ml) of vermouth
- 0.3oz (10 ml) of lemon juice
- 0.3oz (10 ml) of cocoa liquor
Place the açaí in the shaker, add the gin, ice, and then the vodka, liqueur and lemon.
Shake well and strain into a whiskey glass.
Garnish with red fruit on a toothpick.