Jets To Brazil

Written By Daniel Zajic

JETS TO BRAZIL

  • 1 oz. / 30 ml. Avuá Amburana cachaça

  • ¾ oz. / 22.5 ml. Aperol

  • ¼ oz. / 7.5 ml. elderflower liqueur

  • 1 oz. / 30 ml. fresh lemon juice

  • ½ oz. / 15 ml. cantaloupe syrup

  • 7 drops Peychaud’s bitters

  • ½ oz. / 15 ml. soda water, to top

METHOD
add all ingredients to shaker tin / add ice and shake until chilled / strain into a chilled coupe or Nick and Nora / top with soda water / garnish with lemon twist (optional)

CANTALOUPE SYRUP
blend cantaloupe / strain through cheese cloth / add equal parts sugar by weight to strained juice / shake or blend to dissolve sugar / bottle / refrigerate

ABOUT
This cocktail was created by Christina Rando at Cure (New Orleans, LA). Melons are tough in cocktails, but turning cantaloupe into a syrup concentrates its flavor. Paired with aged cachaça and Aperol, it makes for a standout melon sour. I’ll be sipping this all summer long! Cheers y’all!

Daniel Zajic
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