The Bossa Nova is a tart, nutty cachaça cocktail from Mittie Hellmich’s Mini Bar series of books. The recipe list reads like a Cosmopolitan, but with a grassy, refined twist.
Hellmich presented the drink as a blended cocktail, but we found that the additional ice made it somewhat harder to pick out the more subtle flavors of the amaretto and cachaça. We much prefer it shaken and served over ice – a good excuse to try it both ways and see what you think!
- 2 parts Unaged cachaça
- 1 part Amaretto or Crème de noyaux
- ½ part Triple sec or Orange curaçao or Shrubb or Blood orange liqueur
- ¾ part Lime juice
- ¾ part Cranberry juice
- ½ part Simple syrup
Shake all ingredients with ice, or blend with a cupful of ice until smooth. Pour unstrained into a short glass and top with more ice if desired. Garnish with a lime wedge.
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- Bossa Nova recipe at The Washington Post