In the heart of Belém, not far from the Basilica of Nazareth, Muamba Bar, located in the Vila Container complex, offers a unique experience for lovers of the Amazonian cocktail. Under the command of mixologist Yvens Penna, the establishment stands out for its innovative approach, mixing classic and modern techniques in the creation of copyright drinks that celebrate forest flavors.
One of the highlights of the menu is the Amazonian version of the classic Pisco Sour, which gains a special touch with the addition of Urucum. The preparation includes 20 ml of Tahiti lemon, 30 ml egg white for a perfect texture, and the pisco, resulting in a vibrant salmon cocktail that enchants the eyes and taste.
Innovation and tradition in each sip
In addition to the Urucum version, Penna reveals that the bar also offers a variation of Pisco Sour with white guava foam, which has become a success among customers. This creativity in the use of regional ingredients demonstrates Muamba Bar’s commitment to provide an authentic and innovative gastronomic experience.
The mixologist points out that, despite the strength of the pisco, the drink maintains a light and balanced flavor, allowing customers to appreciate the nuances of Amazonian ingredients. This approach not only values local products, but also serves as a “business card” of Paraense cuisine, extolling gastronomic tourism in the region.
Muamba Bar’s initiative to promote and celebrate the ingredients of the Amazon through cocktail is an example of how gastronomy can be a powerful vehicle for cultural and tourist promotion. By offering drinks that are true sensory experiences, the establishment invites its customers to a toast to the richness and diversity of the Paraense Amazon.
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Source: CNN Brasil

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