the cachaça drink at lullaby

1 oz Amburana-aged Cachaça (Salinas)
1/2 oz Cognac (Pierre Ferrand 1840)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Luxardo Maraschino
1/2 tsp Benedictine
4 dash Aquavit (1/8 oz Linie)
1 dash Orinoco Bitters (Bitter Cube Jamaica #2)
3 drop Saline Solution (1 pinch Salt)

Stir with ice, strain into a Nick & Nora glass, and garnish with 3 skewered membrillo cubes (omit).Two Thursdays ago, I came across a recipe on Spirited from the Lullaby Bar in New York City called The Cachaça Drink. The cocktail was created by co-owner Harrison Snow; I met and wrote about Harrison right before the Pandemic when he was running Wit's End in Cambridge, and it reflects the drink build style he showed in the It's a Long, Long Way. Here, he was inspired by Amburana barrel-aged cachaça which called out to him to be stirred in an up fashion. Once prepared, The Cachaça Drink proffered mostly a grassy aroma given that I omitted the quince paste cubes as garnish. Next, a caramel and grape sip flowed into funky, grassy, nutty cherry, and spice flavors on the swallow.