DISCOVER THE WORLD CLASS 50
The definitive guide to the finest drinking experiences
The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.
How many you have discovered
Laércio de Souza Silva a.k.a. Zulu, Piladinho
You couldn’t get more Brazilian than the Piladinho if you tried – and without the faintest whiff of cachaça. It’s inspired by the texture and aromas of batidas, the style of muddled cocktail consumed during the carnivals of Bahia. The recipe requires coffee, cacao, and the fruit of another rainforest tree, the cupuaçu (the flesh of which is described as a cross between chocolate and pineapple). Zulú sources sugarcane honey from indigenous communities around the northern city of Abaetetuba and adds his own ‘Zulú’ branded bitters. He even uses the cupauça shells as the shaker. The result has citrus and botanical aromas from the Tanqueray No. Ten that set the tone, light hints of coffee, spice from the bitters, as well as a tropical tang and smoothness from the cupuaçu and cacao.
Watch Zulu creating his cocktail:
Tanqueray No. Ten • 60ml
Cupuaçu and cacao reduction (using the fruit pulps) • 50ml
Abaetetuba honey • 10ml
Zulu Bitters • 2 dashes
Limão Cravo (a mandarin/lemon cross with notes of clove) • 20ml
Toasted coffee • 20g
Contains 19 grams of alcohol per serve
Grind the coffee beans in a muddler and infuse in the Tanqueray No. Ten for a minute. Strain the infusion into a Boston shaker. Add the remaining ingredients and ice. Chill the mixture using a throwing technique and serve
To try the cocktail made by the man himself visit La Maison est Tombée, São Paulo, Brasil