Cocktail Series: Curupira, Grano Arso


We’re always on the hunt for refreshing seasonal cocktails, and who better to inspire us than our favorite bartenders? We’ve reached out to the best of them for recipes for your summer soirees.

From Grano Arso in Chester

Bartender: Wesley De Costa


  • 1.5 oz. of Cachaca (a Brazilian rum)
  • .5 oz of Aperol
  • 1 oz. of fresh lime juice
  • .75 oz. of rhubarb simple syrup
  • 2x dashes of rhubarb bitters (“Fee Brothers”)



Shaken with ice, then strain into a “rocks” glass over ice. Garnished with a lime wedge and fresh rhubarb.

To make the rhubarb simple syrup:

  • Weigh out equal parts of sugar, water and chopped rhubarb. 200 grams of each.
  • Put all ingredients into a pot and heat it up to a boil.
  • Continue to let it boil for about 5 mins or until the rhubarb is cooked through.
  • Strain your simple into a temperature-safe bowl. Within your strainer, press the chopped cooked rhubarb to really release all the rhubarb flavor.