Bossa Nova
A tropical shaken cocktail named for the iconic Brazilian music movement — cachaça, apricot brandy, Galliano, pineapple, and lemon in a long, golden glass.
- ¾ ozcachaca
- ¼ ozapricot brandy
- ¼ ozgalliano
- 4 ozpineapple juice
- ½ ozlemon juice
- Pineapple wedgegarnish
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The Bossa Nova cocktail takes its name from one of the 20th century's most influential popular music movements — a genre that transformed Brazilian music and left a permanent mark on jazz worldwide. Bossa nova emerged in Rio de Janeiro between 1958 and 1959, pioneered by guitarist and vocalist João Gilberto, composer and pianist Antônio Carlos Jobim (Tom Jobim), and lyricist Vinicius de Moraes. Their collaboration on Chega de Saudade (No More Blues), released by Gilberto in 1958, is widely identified as the genre's founding document, combining the rhythmic complexity of samba with the harmonic sophistication of American cool jazz. Jobim and de Moraes's 1962 composition The Girl from Ipanema — recorded by Stan Getz and João Gilberto for the 1964 album Getz/Gilberto, which became one of the best-selling jazz albums in history — introduced bossa nova to international audiences and won four Grammy Awards. The cocktail built on cachaça reflects the music's Brazilian identity while incorporating the global influences that made bossa nova cosmopolitan: apricot brandy from Europe's stone-fruit tradition, Galliano herbal liqueur from Italy (produced in Livorno since 1896), and pineapple juice from the Caribbean and Brazilian agricultural tradition. The drink's tropical, layered character mirrors the music's own layering of Brazilian rhythmic tradition with international harmonic sophistication.
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Everything you need to make a great Bossa Nova at home.
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