Skip to main content
1 1⁄2 oz Cachaça
3⁄4 oz Sweet vermouth
3⁄4 oz Cynar
1 twst Orange peel
Instructions

Stir, up, express and garnish.

Cocktail summary
Is an
authentic recipe
Curator
Not yet rated
User rating
4 stars
(11 ratings)
Yields Drink

From our sponsors

Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Works with Zucca subbing in for Cynar.
  • Good. I've seen other recipes (Difford's) for 1 2/3 silver cachaca, .5 vermouth and .5 cynar. I think I like that ratio better. Also have subbed in Ramazzotti with nice results - careful on that though, can be a tad sweet.
Similar cocktails
  • Midnight Shift — Cachaça, Cynar, Sweet vermouth, Galliano, Bitters, Absinthe, Orange peel
  • The Lion's Tooth — Blanco tequila, Cynar, Bitters, Orange peel
  • Cynarita — Blanco tequila, Campari, Cynar, Lemon peel
  • Pillars of Society — Sweet vermouth, Cynar, Curaçao, Absinthe, Lemon peel
  • L'Iguana — Jamaican rum, Haitian Rum, Cynar, Bonal Gentiane Quina, Lemon juice, Salt, Mint
  • Herb Tarlek — Blanco tequila, Cynar, Drambuie, Herbal liqueur, Cucumber, Lemon peel
  • Tigress of Forli — Sweet vermouth, Cynar, Elderflower liqueur, Lemon juice, Salt, Lemon peel
  • The Warning Label — Demerara Rum, Cynar, Sweet vermouth, Orange bitters, Grapefruit bitters, Campari, Lemon peel
  • Tre Flip — Virgin Islands Rum, Cynar, Bitters, Coffee, Demerara syrup, Whole egg
  • Best Years — Pisco, Cynar, Crème Yvette, Falernum, Peychaud's Bitters
Comments
RoofWood commented on 8/27/2023:

We went with 2oz cachaca, 1/2 each cynar, and sweet vermouth. Still too sweet for me, improved half way down by adding a drop of coffee bitters, a dash of angostura, and an ice cube. The bottom was subsequently delicious with the garnish marinating in it.



Shawn C commented on 2/19/2025:

The origin of this cocktail was from Cinzano in the 1950's producing vermouth in Brazil and trying to promote it. Hence it used Cinzano Rosso as the vermouth, not Carpano Antica, Dolin, or Punt e Mes...and not even Cynar at first. Educated Barfly claims that Cinzano produced small glasses with markings for the pour and that it was simply 2:1 aged Cachaca and the vermouth, but I haven't seen any written confirmation of that. If there are glasses out there someone should be able to locate them since they likely would be in some collector's hands, but my first attempts came up empty.

The difficulty here is that there is no authentic recipe for the updated cocktail that I am aware of. There was likely some first time that Cynar was published as a key component (and caught on), but it would take someone familiar with Brazilian portuguese sources and cocktail history to figure that out. Instead we have a regional drink that varies, with an array of choices with different ratios or types of Cachaca/sweet vermouth, with Cynar and with or without Angostura or orange bitters. Plenty of room to find a combo that works.