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Last Call1 drink Vedad Pitnjakovic- Cabo Mexican Restaurant- Las Vegas, NV |
| • | 1 1/4 oz. Leblon Cachaça |
| • | 1 1/4 oz. Tuaca |
| • | 2 oz. The Perfect Purée Coconut Puree, thawed |
| • | 1 dash ground cinnamon |
| • | 3 Boba Tapioca Balls |
| • | 1 oz. sugar |
| • | cinnamon and sugar (rimmer) |
| Method: | |
| 1. | Chill cocktail glass, add Leblon, Tuaca, Coconut Puree and dash of cinnamon in a mixing glass. Shake vigorously for at least 15 seconds strain into a chilled cocktail glass with a cinnamon sugar rim, garnish with three tapioca balls (boba). |