The surprising nexus between Brazil and Argentina.
- 2 oz Novo Fogo Barrel-Aged Cachaça
- 0.5 oz hibiscus grenadine
- 0.25 oz Fernet Branca
- 2 dashes orange bitters
Add all ingredients into a mixing glass. Fill with ice. Stir and strain into a chilled cocktail glass. Garnish with orange peel.
This cachaça ages the banana flavor notes from the original spirit in 53-gallon American oak barrels that have been taken apart, sanded, and re-toasted. The 2-3 year process takes place in the heat and humidity of our home in the Atlantic Rainforest. The result? Banana bread, with notes of chocolate, cinnamon bark, and coffee. Nuances of pepper remain, but the cachaça’s time spent in wood changes its spiciness from fresh red pepper to toasty black pepper.