This mellow take on a winterized Daiquiri became Shae Minnillo’s go-to decompression cocktail after one of those 70 hour-plus workweeks. The subtle funk of cachaça connects the dots between bright citrus and warming cinnamon. As for the bitter, it’s gentle—Minnillo says Luxardo Bitter Bianco “doesn’t demand much.”
Come Sta, La Luna
Shae Minnillo, Maison Premiere | Brooklyn, NY
ADVERTISER CONTENT FROM
This advertising content was produced in collaboration with our advertiser, without involvement from Vox Media editorial writing staff.
Ingredients
Serving: 1
- 3/4 ounce Luxardo Bitter Bianco
- 1/4 ounce cachaça, preferably Avua Prata
- 1/4 ounce cinnamon syrup (see Editor's Note)
- 3/4 ounce grapefruit juice
- 1/4 ounce lemon juice
Directions
- Combine all ingredients in a mixing tin and shake with ice.
- Double strain into a rocks glass over a large ice cube.
Editor's Note
Cinnamon Syrup
2 cups turbinado sugar
2 cups water
.6 ounce Ceylon cinnamon
DIRECTIONS:
Combine all ingredients in a saucepan and bring to a boil.
Stir until sugar is dissolved.
Lower the heat to 180 degrees, cover the saucepan and let simmer for two minutes.
Remove the saucepan from the heat and let sit for at least 24 hours.
Strain into a sealable container and use within two weeks.