Rochinha Sazerac
By Jacques Bezuidenhout, San Francisco, California
- 2 oz Rochinha 5-year ‘Single Barrel’ Cachaça
- 3 dashes Peychauds Bitters
- 1 dash Gary Reagans Orange Bitters
- 2 tbsp simple syrup or granulated sugar
- Splash of Absinto Camargo
Chill cocktail glass with ice and some Absinto. In a mixing glass add bitters and sugar and Rochinha. Stir with ice. Dump ice from cocktail glass but be sure there is a generous coating of Absinto left in the glass. Strain contents of mixing glass into cocktail glass. Garnish with a lemon twist.
Notes: The Rochinha makes a wonderful Sazerac. I like a dash of the orange bitters just to add a little bitterness as it may get a little sweet.