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 Punt E Mes or other full-bodied vermouth; 5 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); 1/2 Fernet liqueur; 15 ml Chilled water

Serve in

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 or other full-bodied vermouth
1/6 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
¹⁄₂ barspoon	Fernet liqueur
1/2 fl oz	Chilled water
Loading... Servings

Read about cocktail measures and measuring.

Buy direct from

Pierre Ferrand Orange Curaçao, 70cl

£ 33.25 £ 1.07 per cocktail, makes 31 Fernet Branca, 70cl

£ 28.25 £ 0.10 per cocktail, makes 280

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

View readers' comments

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:

1.9 standard drinks
23.57% alc./vol. (47.14° proof)
25.9 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.