Cabra Coco
Cabra Coco is a coffee, coconut and toasty cocktail made with Cachaça, Liqueur and Whiskey, with high flavor complexity.
Ingredients
- 40 ml coffee liqueur (recommended: Cabra Lab)
- 30 ml cachaça with coconut liqueur (recommended: Quero Chuva de Coco)
- 25 ml whiskey
- Ice
- Dehydrated orange slice
- Optional: applewood chips (for smoking)
Method
- Fill a rocks glass (lowball or Old Fashioned) with ice.
- Add the coffee liqueur, coconut cachaça, and whiskey.
- Stir well until combined and chilled.
- Optional: smoke the glass with applewood chips before or after building the drink.
- Serve the drink in the glass over ice.
- Garnish with a dehydrated orange slice.
FAQ
What is in a Cabra Coco?
A Cabra Coco is made with 40 ml coffee liqueur (recommended: Cabra Lab), 30 ml cachaça with coconut liqueur (recommended: Quero Chuva de Coco), 25 ml whiskey, Ice, Dehydrated orange slice and Optional: applewood chips (for smoking).
Is a Cabra Coco strong?
A Cabra Coco is spirit-forward: little mixer, and the alcohol shows.
When should you serve a Cabra Coco?
A Cabra Coco fits a Brazilian table.
What can I use instead of cachaça?
Cachaça is a Brazilian cane spirit. Without it, the drink is no longer the same recipe. An unaged rhum agricole is the closest stand-in; white rum is a last resort and will taste different.
What is the bartender tip for a Cabra Coco?
Applewood smoke is optional, but it adds a toasty layer that plays off the coffee and whiskey. Stir enough to dilute and bring the liqueurs together — the coconut and coffee need to be fully blended before the first sip.