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.
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