Rio Julep

  • Serves

    makes one cocktail

  • Cook

    5 minutes


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.


  • 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


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.

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