Brazilian Tourist cocktail
Photo: Gregor Halenda
Yuzu, an ultra-tart Japanese fruit, balances the sweetness of cachaça and simple syrup, in this easy-to-drink cooler by Justin Noel, beverage director of 1534 New York.
Serves 1


  • 4 mint leaves
  • 1/2 ounce simple syrup
  • 1/2 ounce lemon juice
  • 1/2 ounce pineapple juice
  • 1 tsp. yuzu juice
  • 1 ounce green tea
  • 1 1/2 ounces cachaça
  • Sprig of mint, for garnish


Tear mint leaves and place in a mixing glass. Add simple syrup, lemon juice, pineapple juice, yuzu juice, green tea and cachaça. Add ice. Shake vigorously and strain into a highball glass over ice. Garnish with a large mint sprig.