Sao Paolo

Jocelyn Jolley

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Sao Paolo

The inspiration for this next cocktail came to me while waiting for Mexican food, outside on a super hot summer day, quenching my thirst with a refreshing Jamaica. I thought to myself how amazing this would be in a drink, so I did it. I originally wanted to do a take on a caipirinha using Jamaica, which is hibiscus tea. But after trying it out, the cocktail was too diluted and it was then I decided to make a hibiscus syrup to amp up the flavor. I also made the decision to ditch the ice and make the cocktail up to really help the aged cachaca come through. The Yellow Chartreuse added a really nice saffron note at the end, while the marjoram complimented the color of the cocktail as well as adding aromatic anise. The name “Sao Paolo” came from researching the ties between Italy and Brazil, in that I work at an Italian restaurant. The city of Sao Paolo has the highest population of people with Italian ancestry outside of Italy in the world.  Fun fact.


1 ½ oz Novo Fogo “Chameleon” Cachaça

½ oz Yellow Chartreuse

1 oz Hibiscus Syrup

1 oz fresh lime juice


Long hard shake, double strain, serve up.

*Hibiscus Syrup: Bring water to a boil, add hibiscus flowers, let steep, strain, add equal parts water.

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