This drink retains the DNA of the classic Aperol Spritz, but adds a sour element and a hefty dose of Brazil’s sugar cane spirit cachaça—two moves which steer it in a more bracing direction. As for the name, as Richard Boccato explains, a “Don Gorgon” is a moniker given to a Caribbean island crime boss of highly respected status.
Richard Boccato, Bar Clacson | Los Angeles
- 1 1/2 ounces cachaça
- 3/4 ounce lemon juice
- 1/2 ounce Aperol
- 1/2 ounce demerara syrup or cane syrup (1:1, sugar:water)
- freshly grated cinnamon
- soda water, to top
Garnish: lemon wedge, cinnamon stick
- Combine all ingredients except soda water in an ice-filled shaker.
- Shake well and strain into a Collins glass over ice.
- Top with soda water.
- Garnish with a lemon wedge and a cinnamon stick.