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Accidentally forgot the sugar - rather bracing! To be honest it was only the texture that made me wonder; still good, if you have a bitter palate.

Where we are, Cachaca can sometimes be difficult to lay one's hands on. When that is so, we substitute 45ml Havana Club Original + 5ml Rhum JM for the 50ml Cachaca. Not the same drink, of course, but perhaps a similar vibe.

How on earth have I missed this one? Just perfect following the recipe as published. It’s a shame it looks a little flat without ice or a garnish. (maybe I’ll pimp it up next time with something to make it look better🤔)

Goes gangbusters with clairin in lieu of cachaça. Funky fruity fun front leads to lingering lip-smacking complexity.

Find a cachaca you love (for me, Velho Barreiro) and this drink is heaven. I disagree that the fernet overpowers in any way - even with 7.5ml each of fernet and cynar it's still only slightly bitter. I think my preferred way might be a barspoon of each though.

Being a fan of Fernet, I have to admit that in this case, I’ve found that only a dash of Fernet and taking Cynar for the rest of it worked way better for my taste.

Amazing drink, although it took me three sips to fully appreciate it. I used Ypióca Reserva, an aged, smokey Cachaça. The recipe says 'no garnish' but a dried lemon wheel may fit very well.

Excellent receipe ! I just found the glass too large without ice ! I have 29 cl old fashioned glass but the quantity of cocktail is comparable to a Pti’Punch…

This is exceptional !!!

This was perfect for an aperitif. Strong taste from the cachaca with the herbal hints from the Fernet Branca. Superb.

I was researching the Macunaíma and found a recipe asking for aged cachaça (on bálsamo wood), and then an interview that Arnaldo claimed to have created the cocktail with this kind of cachaça. I bought some and I think it improved the cocktail a bit, even though it is still enjoyable with white cachaça. It adds some spice so I can understand it being done with lemons and honey to add new layers. Some limes can be too tart, when it is sweeter 20ml works like heaven.

After the Caipirinha became widespread in the world, Brazilians started trying to make Rabo de Galo happen. But Macunaíma has been growing among cocktail lovers in Brazil because it is modern and gives hope for the continuity of the local cocktail culture. Haven't tried with lemons yet. To me, the sugar part is the one you need to tune to your taste. Most people find the original recipe sweet (the same reason some like it or dislike it) so some might want to reduce it a bit.