The barrel notes of aged cachaca, especially one aged in amburana wood (adding an intriguing cinnamon quality), go perfectly with Mr. Black’s. The flavors of cinnamon and coffee made me think of French Toast, which led me to bananas, one of my favorite flavors in any cocktail, and pecans. So, I did this riff on an old-fashioned that brings all these flavors together, naming it for Brazilian French Toast (Rabanada) that is drowned in coffee (Afogada).



 0.75 oz Toasted Pecan and Cinnamon infused Mr. Black
 1.25 oz Barrel-aged cachaca(Novo Fogo Colibri)
 0.25 oz Banana liqueur (Giffard)
 Maple syrup
 2 Slices of Orange Peel
 3 Cinnamon Sticks
 ¾ cup Toasted pecan pieces



In a mixing glass, combine aged cachaca, infused Mr. Black, banana liqueur and a barspoon of maple syrup.


Add ice and stir well until mixing glass is cold.


Strain into old fashioned glass over fresh large ice cube or sphere.


Squeeze a piece of orange peel over drink to express oils. Garnish with orange peel and cinnamon stick. Enjoy!


If using a rapid infusion method with a cream whipper, put 6 oz Mr. Black into whipper with 3/4 cup toasted pecans and two cinnamon sticks crushed into pieces and rapidly infuse using 2 cream chargers and allowing to rest for 5 minutes after second charge.


Otherwise, just allow 6 oz of Mr. Black to infuse 24 hours in jar with 1/2 cup chopped toasted pecans and two cinnamon sticks crushed into pieces. Double strain the infused Mr. Black into a jar.

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One Comment

  1. kmichael 12 October 2021 at 10:28 pm

    Hope everyone enjoys!

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