The Story Behind The Shadow Boxer
Ivy Mix, owner of the Brooklyn-based bar Leyenda and author of “Spirits of Latin America,” says her aim when making cocktails is to help people “explore ingredients that may have been completely unfamiliar before.” One such ingredient is cachaça, a Brazilian spirit made from fermented sugarcane that can be found in Mix’s Shadow Boxer cocktail, a drink she describes as “green floral and bitter.”
Made with cachaça, Campari, dry vermouth, apricot eau de vie, and pamplemousse liqueur, Mix writes that the Shadow Boxer started with the classic Negroni in mind, but the drink “ended up something very much its own thing.”
A staple on Leyenda’s menu, the Shadow Boxer’s cachaça base replaces the more traditional gin. Mix uses Yaguara, a blended silver cachaça, with a hint of European oak, to complement the Campari’s bitter yet sweet notes. The apricot eau de vie and pamplemousse liqueur delicately balance the drink.
- 1½ ounces Yaguara Cachaça
- ¾ ounce Campari
- ¾ ounce Dolin Dry Vermouth
- ¼ ounce Blume Marillen Apricot Eau de Vie
- ¼ ounce Giffard Pamplemousse liqueur
- Orange twist for garnish
- Add all the ingredients, except the orange twist, to a mixing glass and stir.
- Strain over a large ice cube in a rocks glass.
- Express the oils of the orange twist over the glass and place the twist inside the glass.