alexandria hotel cocktail

1 oz Cachaça (1 1/2 oz Salinas Umbarana)
1 oz Campari
1/2 oz Mathilde Peach Liqueur
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.

Two Mondays ago, I uncovered my copy of the 2010 Left Coast Libations and spotted the Alexandria Hotel Cocktail created by Marcos Tello at the Edison in Los Angeles. The concept of a cachaça Negroni of sorts was something that I had seen in the Lua Bonita, Brazilevardier, and Urban Anxiety, but this combination lacked the sweet vermouth in favor of peach liqueur. Peach and Campari was a flavor combination that I was introduced to by Derek Brown's Bitter Peach and I later utilized in recipes like the Barry's Corner and Monkey Steals the Peach. As a sweetness precaution, I upped the cachaça proportion slightly.Given the Edison's location, perhaps the drink was named after the historic luxury hotel built in 1906 in the old heart of Los Angeles' downtown. As business center shifted to the west, the hotel lost its grandeur and became a housing project. It was recently revitalized and has become a set for movie shoots and social events, and the rooms were remodeled as apartments. As a drink, the Alexandria welcomed the nose with an orange, peach, and grassy aroma. Next, a vague fruity sip led into grassy funk blending into bitter peach on the swallow with an orange finish.