Drinks

Rio Julep

  • Serves

    makes one cocktail

  • Cook

    5 minutes

MATT TAYLOR-GROSS

By Spencer Shelton


Published on February 2, 2016

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

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

instruction 0

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.

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