Canaflor
A bittersweet and floral Brazilian aperitif cocktail — cachaça paired with Aperol's orange bitterness and elderflower liqueur's delicate floral sweetness.
- 1½ ozcachaca
- 1 ozaperol
- ½ ozelderflower liqueur
- Expressed orange peelgarnish
- 1Add all ingredients to a cocktail shaker filled with ice.
- 2Shake well for 10-12 seconds.
- 3Strain into a rocks glass over fresh ice cubes.
- 4Express an orange peel over the glass to release the oils and use as garnish. Serve immediately.
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The Canaflor — whose name evokes the sugarcane ("cana") and flower ("flor") at the heart of the recipe — pairs Brazil's native spirit with two European aperitivo ingredients: Aperol, the Italian orange bitter liqueur, and elderflower liqueur, which contributes a light floral sweetness. The drink appears in Difford's Guide's authoritative list of the 20 best cachaça cocktails, where it is described as rust-colored and bittersweet with cachaça and elderflower. It represents the modern wave of Brazilian bartenders using their national spirit as a base for aperitif-style cocktails, bridging the Brazilian and European drinking traditions.
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Everything you need to make a great Canaflor at home.
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