TECHNIQUE:
direct

ICE:
in cubes

GARNISHING:
Parà chestnut, extra-dark chocolate (up to 70%).

GLASS:
tumbler

INGREDIENTS:
50 ml Amázzoni gin
150 ml Viiváh tonic water (or similar)
25 ml coconut natural water

DIRECTIONS:
fill up a tumbler with abundant ice, measure gin and coconut water, completing with tonic water. Stir together and garnish with a toasted Parà chestnut and extra-dark chocolate scales before serving.