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.

Shift to Punt e Mes

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.

An unusual and interesting drink. Much lighter than one might think. Might be interesting with more spirit-forward ratios.

I agree with Dan's comments. This would benefit from being a little brighter-- maybe the lemon twist needs to be more substantial than the one I used

I’ve been thinking about and working on iterations of this drink for months. It might be better with a 1/4 oz of mezcal instead of honey syrup? The smokey aspect of the mezcal seems to balance the bitter aspect of the Suze much better.