Name: Wet cocktail
Total time: 2 min
Cuisine: Cocktail
Ingredients: 40 ml Cachaça; 10 ml Orgeat syrup; 7.5 ml Lemon juice; 1 pinch Cinnamon powder; Top up with Ginger ale

Wet cocktail
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Serve in a Collins glass

Ingredients:
1 ¹⁄₃ oz	Cachaça
¹⁄₃ oz	Monin Almond (Orgeat) Syrup
¹⁄₄ oz	Lemon juice (freshly squeezed)
1 pinch	Cinnamon powder (ground)
Top up with	Thomas Henry Ginger Ale

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Collins glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
STRAIN into glass filled with crushed ice.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) - Nuts

Review:

Superbly refreshing. The pinch of cinnamon adds delicate spice which combines well with cachaça and ginger ale.

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History:

Created in 2015 by Jorge Balbontin, Barcelona, Spain.

More cocktails by Jorge Balbontin

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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Frederic D.

9th September 2022 at 23:44

I was fairly disappointed with this one, even though it seems like it would be right up my alley. I found it a bit muddled and lacking in brightness. I might try it again and up the lemon juice to 1/3 Oz, as well as have a very light touch with the cinnamon.

Andre Derailleur

8th December 2024 at 10:56

Tried extra lemon and it was good, but still didn’t allow the cane spirit to shine.

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