Brazilian Negroni

BRAZILIAN NEGRONI

• 1¼ oz. / 37.5 ml. cachaça

• ¾ oz. / 22.5 ml. Campari

• ¾ oz. / 22.5 ml. sweet vermouth

• orange peel oil

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into a glass over a BFC / express orange peel oil over surface / garnish with orange twist

ABOUT
To start Negroni Week, let’s swap out gin for the Brazilian sugarcane distillate: cachaça. I found this one in the book “Raising the Bar,” by Brett Adams and Jacob Grier. Negronis are known for being equal parts, but here cachaça is weighted more to let it shine. This gives the Negroni a tropical edge with grass notes. Cheers y’all!