Brazil Cocktail

Pro tips

• Chill your coupe glass beforehand by placing it in the freezer for 5 minutes or filling it with ice water while you prepare the cocktail.
• Stir (don't shake) this drink with plenty of ice to achieve proper dilution and a silky texture without bruising the spirit.
• Use fresh ice and cold ingredients — the vermouth and sherry should be chilled before mixing for the best result.
• Measure precisely: the 1:1 ratio of vermouth to sherry is critical to the drink's balance; a jigger ensures consistency.

Substitutions

• Dry Vermouth → Dry white wine or blanc vermouth (slightly lighter, less herbal)
• Dry Sherry → Dry white wine or Champagne (drier, less nutty character)
• Anis → Pastis or Pernod (stronger licorice note; use sparingly)

Storage & make-ahead

This is a cocktail meant to be prepared and served immediately; store opened bottles of vermouth and sherry in a cool, dark place and use within 2–3 months of opening.

Equipment

cocktail mixing glass · bar spoon · jigger or measuring tool · strainer (Hawthorne or julep) · coupe glass

What type of vermouth should I use for a Brazil Cocktail?

Use a dry vermouth (also called French vermouth). Brands like Noilly Prat or Dolin work well. Avoid sweet vermouth, which will throw off the drink's balance.

Can I substitute the dry sherry?

Fino sherry is the standard choice for its crisp, light profile. Avoid oloroso or cream sherries, which are too heavy for this cocktail.

Should a Brazil Cocktail be served straight up or on the rocks?

Traditionally, this cocktail is served straight up (chilled without ice) in a coupe or cocktail glass. Stir with ice to chill, then strain.

What does the anis add to the drink?

The anis (anise seed or pastis) adds a subtle licorice note that balances the dry, floral character of the vermouth and sherry.

How much ice should I use when preparing this cocktail?

Fill a mixing glass with ice, add all ingredients, stir for 10–15 seconds until well chilled, then strain into a chilled coupe glass.