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.