Caldo De Caña From Blacktail

This summery drink highlights the softly herbaceous qualities of blanc vermouth and cachaça, with fresh pineapple sweetening the deal.

1 oz. cachaça
1 oz. blanc vermouth
1 oz. fresh pineapple juice
½ oz. fresh lime juice
½ oz. rich cane syrup (2:1)
1 dash absinthe
Soda water, to top
Tools: shaker, strainer
Glass: rocks

Combine all the ingredients in a shaker with ice cubes. Shake briefly. Strain into a rocks glass over a single large ice cube. Top with soda.

Jesse Vida, BlackTail, New York City

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