Rio Julep

Serves
makes one cocktail
Time
5 minutes

MATT TAYLOR-GROSS

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.

Featured in: Cachaça Comes of Age

Ingredients

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

Instructions

Step 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.

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.