Brazil has the richest biodiversity in the world.
So there is no need for you to do a whole new production
related to the ingredients.
The most important thing is to understand
what's the pinnacle of an ingredient,
of its extraction, in order to use it in a cocktail
and obtain the best possible results at home.
Ginger, for me,
I always use it in a very natural way,
I always use it very fresh,
not so ripe,
to really extract its natural juice
without adding anything else,
and then I use around 5, 10, 20 milliliters
in each cocktail
to seek that perfect spiciness
that I want from the ginger.
Not only for the cocktails I showed you today,
but for different cocktails that you can...
You know, create at home.