Chameleon

Welcome to Miami! Pour 60 ml of Chameleon, 45 ml of coconut cream, 30 ml of pineapple juice, 15 ml of strawberry purée and 15 ml of pineapple purée into a cocktail shaker over ice. Shake very well – release all of your hidden rhythm! – and then strain over fresh ice in a Collins glass. Garnish with a sprig of mint, and savour.

After the organically-grown sugarcane has been harvested using machetes, and the pressed juice fermented with natural wild yeast, the juice is distilled in a copper alembic pot still. The heart is retained, and then the cachaça is aged for one year in repurposed American oak barrels. Any longer than a year, and the flavours from the oak would take precedence; any less, and the cachaça would reveal mostly the herbal notes of a silver cachaça. This ageing balance produces a beautiful balance, with vanilla meeting fresh herbs and flowers, making this cachaça incredibly versatile – a true chameleon.