Cocktail: Herb Cane
Source: Duggan McDonnell, Cantina.
2 ounces Cabana Cachaça
1/2 ounce Chartreuse (Green)
1/2 ounce brown sugar syrup
1 ounce fresh-squeezed lemon juice
4 leaves basil
4 leaves of mint
- First chiffonade the basil and mint leaves, then muddle them with a toothed pestle in a pint glass. Next pour in the cachaça, chartreuse, syrup and lemon juice. Add ice.
- Shake vigorously, and double-strain liquid into a lowball/rocks glass. Garnish with an orange peel squeezed and dropped into the glass. Serve.