“Cointreau has the benefit of being 40% ABV, so it can really carry a cocktail and be the star of the show,” says Ivy Mix, the head bartender and co-owner of Leyenda in New York City and author of “Spirits of Latin America.” Here, nearly twice as much Cointreau as cachaça goes into the shaker, reversing the spirits’ usual roles for a fruit-forward cocktail.
- 1 1/4 ounces Cointreau
- 3/4 ounce unaged cachaça
- 1/2 ounce grapefruit juice, freshly squeezed
- 1/2 ounce lemon juice, freshly squeezed
- 1 dash Angostura bitters
- Garnish: grapefruit twist
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a chilled coupe glass.
Garnish with a grapefruit twist.