Name: Brazuca Remedy
Total time: 4 min
Cuisine: Cocktail
Ingredients: 3 fresh Basil leaves; 45 ml Cachaça; 20 ml Limoncello liqueur; 20 ml Orange-red aperitivo; 10 ml Lemon juice; 5 ml Honey and water syrup; 15 ml Egg white (pasteurised)

Brazuca Remedy
Jump to

Serve in a Coupe glass

Ingredients:
3 fresh	Basil leaves
1 ¹⁄₂ oz	Cachaça
²⁄₃ oz	Pallini Limoncello liqueur
²⁄₃ oz	Bittersweet orange-red aperitivo
¹⁄₃ oz	Lemon juice (freshly squeezed)
¹⁄₆ oz	Honey syrup (3 parts honey to 1 water by weight)
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist and basil leaf.
MUDDLE basil in base of shaker.
Add other ingredients, SHAKE with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.
Garnish with basil leaf boat floated on cocktail.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Bittersweet and complex with underlying cachaça character. Perfect as an aperitivo.

View readers' comments

History:

Adapted from a recipe created by Joao Paulo Balzani at Aqua Spirit in Hong Kong, China.

Alcohol content:

1.3 standard drinks
16.24% alc./vol. (16.24° proof)
18.7 grams of pure alcohol

More Aperitivo/aperitif cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Join the discussion

Showing 8 comments for Brazuca Remedy.
See discussion in the Forum

Please log in to make a comment

Andre Derailleur

9th February at 09:17

I am on board with simon s here. Raising the proportion of limoncello made this for me. Basil doesn’t seem to ad much and perhaps could be dropped.

Søren Bøgh Brier

4th June at 19:49

I have wildly differing experiences with basil cocktails. With no other variation, it seems that the quality and perhaps size of the leaves makes a world of difference. It might be worth it to give it another try.

Simon Sedgley

7th February at 04:04

We think the heart of this cocktail is the dance between the Cachaca and the Limoncello. The syrup intrudes on that so we omit it. Also, it doesn't hurt to up the Limoncello a bit at the expense of the aperitivo.

Andre Derailleur

9th February at 09:20

On husks cane spirit with this as well

1 reply

Jeff Newcastle

24th January at 19:44

Couple of negative(ish) comments here, but I made this as directed and very much enjoyed it. Got a lovely foam with the egg white. Just the right sweet/sour balance for my palate. I’m putting it in my little black book!

Asher Günther

30th May 2023 at 10:34

Not a terrible drink by any stretch, but not really for me. I think my poor quality limoncello may have been at fault, but it, the cachaça, and the Aperol just did not go together. The basil was mostly lost under the cacophony of flavours.

I'm also quite certain that the pictured drink didn't include an egg white, which might be a good call.

Ignacy Szczupal

18th March 2023 at 21:26

After trying both version, a red bitter liqueur works better than an aperitivo in this recipe

John Hinojos

11th March 2023 at 01:12

I prefer a Haitian Clairin over Cachaca, so we used Clairin Sajous at 113 proof. It is also made from Sugar Cane juice. Did increase the alcohol hit of the drink, but in a favourable way. Would definitely have this again. Did not have as strong as a lemon flavour as I would have expected. Excellent aperitif.