brazilevardier

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.