Paulo enjoyed creating unique concoctions from a very early age, when even as a child his father would let him experiment with the ingredients in their full basement bar. He channels that creativity into managing the beverage program at Brass Union, where he enjoys the neighborhood vibe and regular patrons. You can read our full interview with him here.
Somerville’s Brass Union has all the elements of a classic neighborhood restaurant—game nights, live music, classic fare that includes everything from cheeseburgers to market-fresh ceviche, brunch, monthly pairing dinners, local craft brews, and of course, innovative delicious cocktails.
- 2 dash orange bitters
- 3/4 oz Cynar
- 1 oz Lillet Blanc
- 1 1/2 oz rye
- 1 spray absinthe
- Add ice.
- Rinse the coupe with absinthe.
- Strain into coupe.
- Cut, twist, and place orange swath garnish.
About the Drink
"This drink has a lot of bold flavors, yet the come together in a delicate balance. Spicy, bitter, floral, citrus, anise.... somehow they come together and create a cocktail I'm quite fond of. They are quite spirituous though, hence the 'Slur' in the name."
See All Crafting Cocktails Series →