Kyle Davidson for The Violet Hour; Adapted from The Bartender’s Manifesto, by Toby Maloney and Emma Janzen (Ten Speed Press)
Floral, grassy cachaça provides the backbone for this drink, accented by amaro and oils from the tangerine and lime peels. When shaking, be sure the ice manages to dilute the mix properly, “despite its battle with all the muddled citrus in the tin,” Davidson advises.
This article originally appeared in the October 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!
Muddle the lime in the shaker tin first, then add the tangerine and muddle again. Add the remaining ingredients and ice. Shake vigorously, then strain into a double old-fashioned glass over a big chunk of ice. (No garnish).