The waitress brings over a cocktail snifter with two colored ice cubes, a thin wafer of sugar covering the rim. The goal is to crack the sugar, she explains, and quickly inhale the cachaça vapor inside. “It’s a primer for the palate, like an amuse bouche. It allows you to appreciate some of the subtleties of the alcohol,” she says, before pouring dark rum over the ice to complete the drink.
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