Boa Sorte Cocktail Recipe From Experimental Cocktail

By Tasting Table Staff

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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