Inventor Richard Boccato of Los Angeles’ Bar Clacson named this drink for a title given to high-status Caribbean crime bosses. Somehow, it’s fitting – the Don Gorgon is tough and bracing, with funky flavors from the cachaça and a touch of tropical sunlight from the brown sugar syrup (Demerara syrup, ideally).
Boccato calls for Aperol, and that’s what we stuck with. You’d have to be a real bitter-lover to want to make it with Campari or Gran Classico, but if that’s your jam you’d probably love it.
- 1½ parts Unaged cachaça or Aged cachaça
- ¾ part Lemon juice
- ½ part Bitter orange apéritif
- ½ part Brown sugar syrup or Simple syrup
- 2 parts Sparkling water
- 1 pinch ground Cinnamon
Shake everything (except the sparkling water) with ice and strain into a tall ice-filled glass. Top with sparkling water and garnish with a lemon wheel or wedge, a cinnamon stick, and/or more ground cinnamon.
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- Don Gorgon in PUNCH magazine