El Duende Swizzle
This one requires some prep, but the results are worth it.
- 2 oz Novo Fogo Chameleon Cachaça
- 0.5 oz Giffard Apricot Liqueur
- 0.5 oz sweet vermouth
- 0.75 oz lemon juice
- 0.5 oz cashew orgeat*
- a pinch of salt
Combine all the ingredients in a swizzle or Collins glass and fill with crushed ice. Insert a swizzle stick halfway through the crushed ice, center the stick between palms and rub quickly to stir the contents. Top with a little more crushed ice then garnish with a few dashes of Peychaud’s bitters and a mint crown.
- 0.5 cup raw cashews
- 1.25 cups hot water
- a generous pinch of salt
- 1.5-1.75 cups sugar (amount can vary as per recipe)
- Optional: 1 shot of brandy
Blend all ingredients except the sugar on high. Strain through a cheesecloth or a fine mesh strainer. Measure the remaining liquid and add an equal volume of sugar. Whisk together. Include a shot of brandy if you want to keep the mixture longer than a month.
Recipe by Seth Sempere from Seattle, WA, and featured in Condé Nast Traveler.
Our “Chameleon” expression marries the savory identity of our Silver Cachaça with the vanilla notes of our oak-kissed Barrel-Aged edition. It’s aged for one year in repurposed American oak barrels, just long enough to reach mixability peaks without losing its rainforest and sugarcane funk. A hazelnut nose is continued with sweet and spicy herbs in the palate and finished with lively citrus. From tiki drinks to stirred aperitifs, this versatile cachaça is the bartender’s friend.
750 ml | 700 ml | 50 ml | 43% ABV