Rose Diamond

Written By Daniel Zajic

ROSE DIAMOND

  • 1½ oz. / 45 ml. cachaça

  • 1 oz. / 30 ml. dry vermouth

  • ⅓ oz. / 10 ml. rose liqueur

  • 2 dashes Peychaud’s bitters

  • 1 barspoon simple syrup (optional)

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into a coupe or Nick and Nora / garnish with mint sprig

ABOUT
This cocktail was created by Matthias Soberon (@servedbysoberon). It is light, floral, and spirit forward. A fun way to use cachaça outside the usual tropical builds. The simple syrup is there to balance depending on your liqueur and vermouth. Taste and adjust. Cheers y’all!

Daniel Zajic
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