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.

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This Wednesday’s cocktail is the Moorea Volcano by Diego Barcellos De Carvalho. It uses local ingredients from Brazil such as dragon fruit and papaya, and a homemade syrup infused with coriander seed. The drink balances the sweet and citrus notes of the tequila, with the fresh lemon juice and cane molasses found in the syrup.

The Technique

Don Julio Blanco • 50ml
Dragon fruit and papaya purée• 50ml
Coriander seed syrup • 30ml
Lemon juice • 20ml
Angostura bitters • 3 dashes
Contains 20 grams of alcohol per serve

Mix all the ingredients in a shaker. Serve over ice in a tall glass.

To make the homemade coriander seed syrup macerate 100g of coriander seeds in 500ml of hot water for 5 minutes, filter the mixture to eliminate any solid residues and then add 250g of sugar, mixing well to dissolve.

Enjoy this drink at Diego’s bar in Rio, Restaurante Mr. Lam, and take a table on the terrace to drink in the view over Rodrigo de Freitas lagoon and the mountains beyond, or reserve the circular table built around a Lamborghini engine for first-rate Chinese food and a fun night with friends Rio-style: think classy Copacabana with gilded chop sticks.

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