The Acazoni Acai Cocktail recipe is perfect for those folks who like to combine something a little sweet with something a little bitter. In this case, we like how the fruitiness of the acai liqueur pairs with the gin and bitters, making for a very interesting concoction. Think of this as an Old Fashioned but with a super food in it.
The super food here is the acai berry, a reddish fruit from the acai palm tree, native to Central and South America. The fruit’s pulp is considered rich in antioxidants and has a deep yet not overly sweet berry flavor.
Acai liqueur is made from macerated acai berries blended with Cachaca, a Brazilian spirit. The result is a complex fruity flavor with notes of spice and you can drink it neat, over ice, with soda or as a mixer.
Acazoni Acai Cocktail
- Yield: 2 Servings 1x
Ingredients
For the Cocktail:
2 oz. Acai liqueur (we suggest Cedilla)
4 oz. Gin
2 oz. Campari
Ice
Lime peel for garnish
For the Rim:
1 Tablespoon simple syrup
Instructions
Add a tablespoon or two of the purple rim sugar to a shallow dish. Brush the edges of two cocktail (rocks or martini) glasses with the corn or simple syrup and then roll them around in the sugar. Set aside.
Add the gin, acai liqueur and campari to a cocktail shaker. Fill with ice, cover and shake well. Strain into the prepared glasses, garnish with the lime peel and serve.
Bar Supplies:
Cocktail shaker
Two rocks or martini glasses (well chilled)
Buy your Dell Cove Spice Co.’s Royal Purple Cocktail Rim Sugar here.
Notes
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Savagely bitter. For a milder campari half the amount and substitute with the acai. 1:3 ratio and simple syrup to taste if you don’t sugar the rim.
We do like our camparis to be pretty bitter – so I get where you’re coming from!