A spirit-forward Brazilian aperitif whose name literally means "cock tail" in Portuguese — coined in 1950s São Paulo when the Italian vermouth house Cinzano paired its red vermouth with local cachaça to court Brazilian drinkers. The modern build deepens it with Cynar's bittersweet artichoke edge and an optional whisper of Angostura, stirred over ice and brightened by an expressed orange twist. It drinks like a Brazilian cousin of the Negroni: bracing, herbal, and unhurried.
Garnish: Orange Peel
Stirred · Rocks · Cubed
build
Combine the cachaça, sweet vermouth, Cynar (amaro) and optional Angostura in a rocks glass.
add
Add cubed ice to fill the glass.
stir
Stir briefly to chill and integrate.
garnish
Express an orange twist over the surface and drop it in.