1 oz Campari
1 oz Cinzano Sweet Vermouth
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Last night after going to the St. Germain event at the Boston Shaker's store, Andrea and I hopped on the Red Line and got off at the Broadway stop to go to the Franklin Southie's Leblon Cachaça event. Bartender Joy Richard assembled a list of seven cachaça drinks; I was greatly impressed that none of the ones on the list was the Caipirinha (although I was told that they would gladly make one if requested). All too often, cachaça gets pigeonholed as the spirit to make Caipirinhas. The second best known cachaça drink, the Batida, was on there though and was flavored with a combination of mango puree and cream of coconut, and the other six were a combination of variations and original creations. Hopefully, efforts like this to expose people to cachaça's functionality in a variety of cocktail recipes will broaden the spirit's appeal in this country.