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This recipe can be found at El Restaurante

Recipe by Danielle Espindola, Berimbau Brazilian Kitchen, New York, New York

1½ oz. aged Cachaça

½ oz. coffee liqueur 

½ oz. simple syrup

1 oz. freshly brewed espresso.

Build all ingredients in a shaker and add ice. Shake hard for 30 seconds. Double strain into a coupe glass. Garnish with 3 coffee grains and a dust of cinnamon. 


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


A collection of interesting recipes than range from appetizing dinner dishes to your favorite alcoholic beverages.

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