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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.