Cabo da roca

Standing at the westernmost point of Europe, CABO DA ROCA was once believed to be the end of the world—a place where the land met the vast unknown. Like its namesake, the CABO DA ROCA cocktail is a bold exploration of flavor, a Negroni-inspired creation that balances the richness of tradition with the fresh, untamed spirit of the sea.

At its heart is Gin Whaler, a spirit offering a natural umami depth and a crisp oceanic character. This is paired with Madeira Tinta Negro, a fortified wine that adds warm fruit and nutty depth, and white bitters infused with lemongrass, which bring a bright citrus bitterness that lifts the drink.

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Ingredients

30 ml Gin Whaler – A fresh, herbal gin with a subtle saline finish.

30 ml Madeira Tinta Negro – A warm, slightly fruity fortified wine.

30 ml White Bitters infused with Lemongrass (see recipe below) – A crisp, aromatic twist on classic Negroni bitters.

Garnish: A lemongrass stalk and a teaspoon of orange marmalade.

Flavor Profile:

Bright citrus bitterness balanced by smooth Madeira sweetness.

Aromatic coastal herbs and gentle salinity from Gin Whaler.

Rich, nutty warmth from Madeira, complementing the bitters.

Perfect Pairing:

Pairs beautifully with oysters or gratinated mussels, where the salty minerality of the seafood enhances the drink’s coastal herbal notes, while the marmalade and Madeira balance out the briny flavors.

Recipe

Fill a mixing glass with ice.

Add Gin Whaler, Madeira, and lemongrass-infused bitters.

Stir gently for 20-30 seconds to blend and chill.

Strain over a large ice cube in an Old-Fashioned glass.

Garnish with a lemongrass stalk for aroma and a teaspoon of orange marmalade for a subtle citrus sweetness.

How to Enjoy the Garnish:

The orange marmalade can be stirred in for extra depth or left as a fragrant highlight with each sip.

Why It’s Special:

Unlike a classic Negroni, the CABO DA ROCA swaps out the usual vermouth for Madeira, giving it a more complex, slightly nutty profile, while white bitters infused with lemongrass replace Campari, making it lighter and more citrus-forward. The result is a cocktail that feels both familiar and refreshingly different.

How to Make Lemongrass-Infused Bitters:

500 ml White Bitters (e.g., Luxardo Bitter Bianco)

20 g fresh lemongrass, finely chopped

Infuse at room temperature for 12 hours or sous-vide at 50°C for 2 hours.

Strain before use.