Brazil Cocktail

Pro tips

• Chill your glass in the freezer for 5 minutes before serving to maintain temperature longer.
• Stir rather than shake to preserve the delicate herbaceous qualities and achieve proper dilution without cloudiness.
• Use quality dry sherry and vermouth—they're the star ingredients and inferior spirits will show immediately.
• Add bitters last and stir gently to distribute evenly without over-aerating.

Substitutions

• Dry Vermouth → Blanc Vermouth (adds slight sweetness and floral notes)
• Dry Sherry → Fino or Manzanilla Sherry (lighter, more mineral; reduces oz to 1)
• Absinthe Substitute → Pernod or Pastis (similar anise character, use 2–3 drops)
• Bitters → Orange bitters (complements sherry, use 1–2 dashes)

Equipment

cocktail mixing glass · bar spoon · cocktail strainer · jigger

Can I make a Brazil Cocktail without absinthe substitute?

Yes. Omit it or substitute with a few drops of Pernod or pastis for similar anise notes, though the flavor profile will shift slightly.

Should a Brazil Cocktail be served cold?

Yes. Stir with ice until well-chilled, then strain into a coupe or cocktail glass. Serve immediately.

What type of bitters work best?

Aromatic bitters (like Angostura) are traditional, but orange or herbal bitters complement the vermouth and sherry well.

Is this cocktail similar to a Martini?

No. The Brazil uses vermouth and sherry as base spirits rather than gin or vodka, making it lighter and more herbal.