Daring Fare, From the Amazon’s Mouth to Yours

To start things off right at Thiago Castanho’s laboratory of Amazonian culinary revelations, take a sip of his signature cocktail, which blends cachaça, made from sugarcane, and jambu, an herb with analgesic properties whose flowers look like yellow and pink eyeballs. Sit back and let the jambu create a pleasant tingling sensation on the tongue.