1 oz Cachaça (Seleta Gold)
1 oz Punt e Mes
1 oz Aperol
1 dash Regan's Orange Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Two Saturdays ago, I turned to Gaz Regan's The Negroni book and spotted a cachaça-based one. The Brazilevardier crafted by Matty Durgin of the Green Russell Bar in Denver was a crafty play on the Boulevardier. Indeed, the format with Punt e Mes made me think of Dave Delaney's Bitter in Brazil, but that one was with Grand Marnier instead of Aperol. But looking back through the recipes, the closest recipe would be the cachaça Negroni, the Lua Bonita, served at the Franklin Southie's Leblon industry night. Once mixed, the Brazilevardier presented an orange oil aroma that brightened the Punt e Mes' dark notes and the cachaça's funk. Next, a grape and orange sip gave way to a more complex swallow containing funky grassy cachaça flavors and a combination of Punt e Mes' bitter and Aperol's orange-rhubarb notes.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!