Always ahead of the curve, co-owner and mixologist Stefan Trummer brings a forward-thinking drinking philosophy to the Virginia suburbs. Executive chef Clayton Miller's creative cooking style led Trummer to concoct "the perfect fall drink." Here, bright citrus meets exotic spice meets cachaça's earthy notes.

6 to 7 black cardamom pods
One 750-ml bottle of cachaça
2 lime wedges
3 teaspoons sugarcane syrup
1 ounce fresh sour mix (1 part lime juice to 1 part simple syrup)
Crushed ice
Grated cardamom pod, for garnish

1. In a small skillet set over medium heat, toast the cardamom pods until fragrant, about 3 to 5 minutes. Add the warm pods to the bottle of cachaça and set aside for at least a week.

2. In a 13-ounce wine glass, squeeze the lime wedges. Add the sugarcane syrup, fresh sour mix and 2 ounces of the infused cachaça. Stir to combine, then add crushed ice. Stir the drink until the outside of the glass gets frosted. Add more crushed ice and keep stirring a little longer. Garnish with the grated cardamom. Serve.