While we prepare to launch our limited Edition Summer label at Coya Members Club on 16th June, Coya’s bar manager and drink specialist Gian Carlo D’Urso created a very special recipe to celebrate the event! It was affectionally baptised as Bahia Sour, and it will be a star of Coya’s menu from now on!
A cachaça aficionado , Gian has worked in different parts of the world, including India and various spots in the Middle East, allowing him to become familiar with different cultures, flavors and ingredients. We love all about it. Check out the recipe:
45ml Abelha Cachaca
20ml Velvet Falernum Taylor’s
25ml Lime juice
15ml simple syrup
25ml egg white
10 mint leaves
Preparation: tear the mint drop in to a shaker and gently crush the mint. Add the rest of the ingredients, add a scoop of ice and shake vigorously for few seconds. Double strain in to a coupe glass and garnish with a mint spring and a drop of Angostura bitters.