Friday, June 2, 2023


1 3/4 oz Balm-Aged Cachaça (Avua Balsamo)
3/4 oz Lime Juice
3/4 oz Simple Syrup
1/4 oz Fernet Branca

Shake with ice and strain into a single old fashioned glass.
Two Fridays ago, I decided to make the Macunaíma that had just been published in Punch Drinks. The recipe was crafted by Arnaldo Hirai 2014 at the Boca de Ouro bar in São Paulo, Brazil, and he named this after an indigenous character in a book of that same name by author Mário de Andrade that was notable for shining a light on underrepresented parts of Brazilian culture. The drink itself took off due to its simplicity of ingredients yet complexity of flavor. Arnaldo utilizes a balm-aged cachaça which imparts clove and anise aromas as well as a hint of astringency that balances the cocktail. In the glass, the Macunaíma opened up with grassy, woody, earthy gentian, and menthol hints to the nose. Next, lime and caramel on the sip gave way to grassy, earthy-woody, and menthol flavors on the swallow.

No comments: