Name: Bitter in Brazil
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Cachaça; 22.5 ml Orange Curaçao liqueur; 22.5 ml Vermouth amaro - robust & full (e.g. Punt E Mes); 5 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); 1/2 Fernet liqueur; 15 ml Chilled water

Serve in an

Old-fashioned glass

Garnish:

Orange zest twist

How to make:

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

1 1/2 fl oz	Cachaça
3/4 fl oz	Orange Curaçao liqueur
3/4 fl oz	Punt E Mes vermouth amaro
1/6 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
¹⁄₂ barspoon	Fernet Branca liqueur
1/2 fl oz	Chilled water
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Punt E Mes vermouth amaro – Sulphur Dioxide/Sulphites

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Review:

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

History:

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

Alcohol content:

1.7 standard drinks
21.9% alc./vol. (43.8° proof)
24.1 grams of pure alcohol

More Aperitivo/aperitif cocktails

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.