| 1.15 Part 1.15 Oz 35 Ml 3.5 Cl | Campari |
| 0.65 Part 0.65 Oz 20 Ml 2 Cl | Amburana cachaça infused with Cumari Guaraci pepper |
| 1.15 Part 1.15 Oz 35 Ml 3.5 Cl | Jurubeba Leão do Norte boosted with preserved jurubeba |
| 3 Part 3 Oz 90 Ml 9 Cl | House-made guaraná soda |
| Garnish Garnish Garnish Garnish | Skewer of 'naughty fruit mix' |
| 1 | Infuse 700 ml Amburana cachaça with 0.7 g Cumari Guaraci pepper for 48 hours at room temperature. |
| 1 | Infuse 700 ml Amburana cachaça with 0.7 g Cumari Guaraci pepper for 48 hours at room temperature. |
| 1 | Infuse 700 ml Amburana cachaça with 0.7 g Cumari Guaraci pepper for 48 hours at room temperature. |
| 1 | Infuse 700 ml Amburana cachaça with 0.7 g Cumari Guaraci pepper for 48 hours at room temperature. |
Add all ingredients directly to a rocks glass, top with guaraná soda and stir gently. Garnish with fruit skewers.
Find out how many bottles you’ll need.
The tribute is to the cobogó, a Brazilian architectural element: a perforated block that lets light and air pass. COBOGORÓ is a Sbagliato — bubbles echo airflow, and guaraná replaces sparkling wine. The hexagonal glass references Brazilian modernism, where the cobogó is an icon.
By evolving the surrounding elements, bartenders continue to explore new expressions of Negroni.
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