In this cachaça cocktail from Leyenda in Brooklyn, the Brazilian spirit meets sweet Spanish sherry. “I wanted to play off the denseness and sweetness of fruitcake,” says Ivy Mix. “It’s subtle and nutty, like the cake itself.”
1½ oz. aged cachaça
½ oz. Pedro Ximenez sherry
¾ oz. heavy cream
½ oz. orgeat
¼ oz. cinnamon syrup
1 fresh egg yolk (pasteurized if you prefer)
2 dashes Angostura bitters
tools: shaker, strainer
garnish: grated nutmeg
Shake all the ingredients without ice to combine; add ice and shake again to chill. Strain into a chilled glass and garnish.
Ivy Mix, Leyenda, Brooklyn, New York
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