BELÉM, Brazil — To start things off right at Thiago Castanho’s
laboratory of Amazonian culinary revelations, take a sip of his
signature cocktail, which blends cachaça, made from sugarcane, and
jambu, an herb with analgesic properties
whose flowers look like yellow and pink eyeballs. Sit back and let the
jambu create a pleasant tingling sensation on the tongue.
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