Name: Bitter in Brazil
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Cachaça; 22.5 ml Orange Curaçao; 22.5 ml Vermouth amaro (Pun.); 5 ml Sugar syrup (2:1); 1&frasl;2 barspoon Fernet liqueur; 15 ml Chilled water

Bitter in Brazil
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Serve in an Old-fashioned glass

Ingredients:
1 ¹⁄₂ oz	Cachaça
³⁄₄ oz	Orange Curaçao liqueur
³⁄₄ oz	Punt E Mes vermouth amaro
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₂ barspoon	Fernet Branca liqueur
¹⁄₂ oz	Chilled water

Read about cocktail measures and measuring

Garnish: Orange zest twist

How to make:

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

Allergens:

Recipe contains the following allergens:

Vermouth amaro - robust & full (e.g. Punt E Mes) - Sulphur Dioxide/Sulphites

Review:

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

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History:

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

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.

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Caspian Berggren

31st May at 14:19

Used agricole rhum in place of Cachaca and honestly I can't tell much of a difference. The drink works great though!

Alex Grieb

14th June 2023 at 05:25

This has become my favourite drink over the last six months or so. I personally omit the simple syrup, as the punt e mes and curacao are plenty sweet already. The grassy freshness of the cachaca and the bitter notes compliment each other so well, I urge anyone to try this drink!