This cachaça cocktail almost reminds me of an El Presidente (white rum, blanc vermouth, curaçao, and grenadine) just more complex and with a balanced bitterness. However, upon further consideration, this is clearly a negroni riff, and an excellent one at that! This recipe is also a great excuse to dust off that bottle of celery bitters.
Italian in Rio
Servings: 1
Ingredients
- 1¼ oz. Avuá Cachaça Prata
- 1 oz. Aperol
- 1 oz. Dolin dry vermouth
- 1 dash celery bitters
Instructions
- Combine ingredients in a mixing glass with ice and stir until chilled.
- Strain into a chilled cocktail glass.
Additional Resources:
Looking for more info on cachaça? Check out my full interview with Avuá Cachaça’s co-founder, Peter Nevenglosky. You can read it here.
