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Brazilian Contessa (autoral TDC)
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice)
David Teager
23rd March 2025 at 23:05
I concocted one of these tonight, independent of knowing this recipe, using an off dry Spanish vermouth. It is quite good, with the.Cachaça adding a surprising buttery note. thanks for letting me put a name to it.