Cachaca Rio Julep Cocktail
Cachaca Rio Julep Cocktail. Matt Taylor-Gross
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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

Rio Julep 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.

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