Rio Julep

Cachaca Rio Julep Cocktail
Matt Taylor-Gross

In this wintery cocktail from Spencer Shelton of Dallas' Bolsa, aged cachaça is tempered with herbal–bitter Cynar and sprightly grapefruit bitters.

Rio Julep
In this wintery cocktail, aged cachaça is tempered with herbal–bitter Cynar and sprightly grapefruit bitters.
Yield: makes one cocktail
Time: 5 minutes

Ingredients

  • 1 tsp. kosher salt
  • 1 12 oz. Avuá Amburana aged cachaça
  • 1 12 oz. Cynar
  • 4 dashes grapefruit bitters, preferably Scrappy's
  • 3 small sprigs mint

Instructions

  1. In a small bowl, stir the salt with 1 tablespoon boiling water until the salt dissolves. Place 4 drops of the salt water into a glass and discard the rest. Add the cachaça, Cynar, bitters, and 2 mint sprigs, fill with ice, and stir to combine and bruise the mint. Strain the cocktail into a chilled coupe glass and garnish with the remaining mint sprig.