Fabio Andrade

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.

I quite enjoyed this. Curious to try with some floral or citrusy gin and a complex and balanced dry vermouth with a subtle all-around rosso like Carpano Classico or Cocchi. Using a very simple and standard London Dry and Martini brand vermouth it was enjoyable with a bigger expressed orange peel.

This works on the rocks just like a Negroni (use bigger ice if you are unsure you will enjoy the dilution). It is a bit less bitter, the orange stands out better, also the color is pink and fun. Depending on the triple sec this can be a less sweet, less bitter, more citrusy alternative to Negroni. Probably won't replace it in your repertoire but can find its way as a variation so we don't get bored.