Brazilevardier
Recipe:
- 30ml Cachaça
- 30ml Punt e Mes
- 30ml Aperol
- 1 dash Regan's Orange Bitters
Stir everything over ice until sufficiently chilled, strain into a prechilled cocktail glass. Garnish with an orange zest.
While I still had to finish off an opened bottle of Punt e Mes, I recently came across this riff on a well-known classic, which you can deduce from the name. Fortunately, there are tons of recipes featuring the classic combination of Amaro and Vermouth in one bottle, aka Punt e Mes.
Of all the drinks on that "Punt e Mes Day," this one stood out thanks to its unusual combination of flavors. It's a very simple stirred drink that plays beautifully with the fruity, grassy notes of cachaça, combining them with the grapefruit and sweet rhubarb of Aperol, as well as the herbs of Punt E Mes. Despite a generous 30 ml, I have perhaps never had a drink that makes (a larger amount of) Aperol "disappear" or blends it in so well. Tasting it blind, I might have simply guessed sweeter Agricole Rhum + vermouth + a bar spoon of Campari.
Source: Matty Durgin, Green Russel Bar, Denver, USA, taken from "The Negroni" - Gaz Regan
