Bitter in Brazil

Serve in an Old-fashioned glass...
1½	fl oz	Capucana Handcrafted Cachaca
¾	fl oz	Pierre Ferrand Ancienne Methode Dry Curacao
¾	fl oz	Punt E Mes vermouth
⅛	fl oz	Sugar syrup (2 sugar to 1 water)
½	spoon	Fernet Branca digestive bitter liqueur
½	fl oz	Chilled water

Display recipe in:

How to make:

STIR all ingredients with ice and strain into ice-filled glass (preferably large chunk of block ice).

Garnish:

Orange zest twist

Comment:

Cachaça based and bittersweet with orange accents and Fernet Branca contributing subtle bitterness.

About:

Adapted from a recipe created at The Citizen Wine Bar, Worcester, Massachusetts, USA.

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