Boa Sorte

To learn more about this recipe, see our related article, "Learning to Fly." 

Recipe adapted from Anthony Granza, Experimental Cocktail Co., New York City

Boa Sorte
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The Boa Sorte cocktail from Experimental Cocktail Co. 
Servings
1
drink
Ingredients
  • Cacao-Infused Vermouth
  • 250 ml Cynar
  • 250 ml Punt e Mes
  • 50 grams organic cacao nibs
  • Cocktail
  • Ice
  • 1½ ounces Avuá Cachaça
  • ¾ ounce tawny port
  • :::1 barspoon simple syrup (1:1):::
  • 4 dashes Peychaud's Bitters
  • 5 mint leaves, plus a mint sprig for garnish
Directions
  1. Make the infusion: In a nonreactive container, combine Cynar, Punt e Mes and cacao. Cover and let sit for 3 days. Strain the vermouth through a fine-mesh sieve lined with a coffee filter, and transfer to a bottle with a cap. Store in the refrigerator until ready to use.
  2. Make the cocktail: Fill a Julep cup with crushed ice. In a cocktail shaker filled with ice cubes, add the cachaça, port, simple syrup, bitters, mint leaves and 1 ounce of the cacao-infused vermouth. Shake well and strain over the crushed ice. Garnish with the ming sprig and serve.
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