Pé de Cabra

Chloe Frechette & Pé-de-Cabra & Punch

Pint Glass

Cubed

Ingredients

5 oz

Malmsey

Sweet Madeira wine, chilled; vinho tratado is traditional if available
6.75 oz

Stout

Coral stout is traditional; Guinness is a common premium substitute, chilled
1 tsp

Sugar
0.5 tsp

Ovaltine Malted Cocoa Powder

Or similar malted cocoa powder; original uses a Portuguese blend of chocolate powder, sugar, and malt extract
2 swath

Lemon

peel, approx. 3g total

One per glass

Instructions

Place a lemon peel swath and an ice cube into each of two porter- or tulip-style beer glasses. Combine the malted cocoa powder, sugar, stout, and sweet Madeira wine in a small pitcher or blender. Blitz with an immersion blender (or blend) until the mixture turns frothy, about 15 seconds. Divide immediately between the prepared glasses and serve at once.

About

A beloved Madeiran bar staple blending chilled sweet Madeira wine with stout and frothy malted cocoa, served over ice in a beer glass. Originating at Carlos Freitas' bar of the same name in Funchal, this refreshing, foam-topped drink is best enjoyed swiftly before the froth fades.

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