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Cacao Fruit Cocktail

Cacao Fruit CocktailMAKES 2 COCKTAILS


1 tsp. simple syrup, plus more for rimming the glass
Crushed cocoa nibs
3 oz. frozen cacao fruit pulp
1½ oz. cachaça, like Leblon
2 tsp. fresh lemon juice
Sparkling white wine


Dip the rims of each glass in simple syrup, and then in crushed cocoa nibs. In the bowl of a blender, combine cacao pulp, cachaça, lemon juice, and additional simple syrup; blend on high for 20 seconds until all ingredients are combined and the fruit pulp is smooth. Pour into rimmed prepared glasses and top off with sparkling wine.

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