Don Gorgon

Richard Boccato, Bar Clacson | Los Angeles

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.


Serving: 1

  • 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

  1. Combine all ingredients except soda water in an ice-filled shaker.
  2. Shake well and strain into a Collins glass over ice.
  3. Top with soda water.
  4. Garnish with a lemon wedge and a cinnamon stick.