In this wintery cocktail from Spencer Shelton of Dallas’ Bolsa, aged cachaça is tempered with herbal–bitter Cynar and sprightly grapefruit bitters.
Featured in: Cachaça Comes of Age
- 1 tsp. kosher salt
- 1 1⁄2 oz. Avuá Amburana aged cachaça
- 1 1⁄2 oz. Cynar
- 4 dashes grapefruit bitters, preferably Scrappy’s
- 3 small sprigs mint
- 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.