I unfortunately find most cachaca cocktails underwhelming compared to it on its own and this one was no exception. The blend of cachaca and Cynar give an almost grapefruit flavor with a pithy aftertaste. Not bad but unlikely to make again.

Just a curiosity about the "pé sujo" bars. They don't look exactly as a dive bar, the only thing in common in being cheap.
Dive bars are mostly a closed and dark space, while a pé sujo is an open and clearer (but not cleaner) space.
Picture from a pé sujo bar https://images.app.goo.gl/6qEAYTwZ1DRnJJv96

For a cocktail that is mostly cachaca, this has surprising amount of sweet fruit, plus a very nice bitterness (from the Cynar, mainly) that I really like with the cachaca funky/grassy taste. I used Leblon/Carpano Antica/Cynar. Really nice.

Very flavourful cocktail and perfect in the evening. Use Clairin from Haiti at 113 proof which gave it some additional punch, but delightful. This is a cocktail which seems to improve as it breathes and the ice melts.

Grapefruit is not a local fruit in Brazil, so we usually use orange peel to garnish and add the oils flavor to the fancy cocktail version. You can use 1/3 rosso sweet vermouth to 2/3 cachaça, Cinzano or Martini are mostly used so the orange will fit better. The versions with a part of Cynar or Cynar in place of the vermouth can work well with lime peels too.