The World Cup Cocktail | Wine Enthusiast
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The World Cup Cocktail

Kyle Davidson for The Violet Hour; Adapted from The Bartender’s Manifesto, by Toby Maloney and Emma Janzen (Ten Speed Press)

Floral, grassy cachaça provides the backbone for this drink, accented by amaro and oils from the tangerine and lime peels. When shaking, be sure the ice manages to dilute the mix properly, “despite its battle with all the muddled citrus in the tin,” Davidson advises.

This article originally appeared in the October 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!


1 lime quarter, cut in half, to muddle
1 small tangerine, cut into 6 pieces, to muddle
2 ounces cachaça
½ ounce Amaro Nonino
¼ ounce Demerara syrup (2:1 Demerara sugar to hot water)
1 dash orange bitters


Muddle the lime in the shaker tin first, then add the tangerine and muddle again. Add the remaining ingredients and ice. Shake vigorously, then strain into a double old-fashioned glass over a big chunk of ice. (No garnish).




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