vagabond

1 1/2 oz Oak-aged Cachaça (Cuca Fresca Gold)
3/4 oz Lemon Juice (1/2 oz)
1/2 oz Pineapple Juice
1/2 oz Demerara Syrup
1/4 oz Fernet Branca
1 dash Angostura Bitters

Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.Two Mondays ago, I began searching the Kindred Cocktails database when I found a 2024 entry for the Vagabond. This one was different from the Vagabond in Pioneers of Mixing at Elite Bars: 1903-1933 as well as from Leo Robitschek's Vagabond in The Nomad Cocktail Book, for this one was created by Leonardo Rezende at the Dandelion Cocktail Bar in Florianopolis, Brazil, who also crafted the Griselda. Once prepared, the Vagabond shuffled grassy funk, pineapple, and menthol aromas to the nose. Next, pineapple and lemon notes on the sip gave way to funky cachaça, bitter, minty, and allspice flavors on the swallow.