Recipe created by Justin Noel
September 02, 2011
Fruit juices and sparkling soda give a summer feel to this floral cocktail, crafted by Justin Noel, beverage director of 1534 New York.
¼ ounce falernum (a sweet almond-ginger syrup)
¾ ounce lemongrass simple syrup (see O's recipe, below)
¾ ounce freshly squeezed lime juice
2 ounces cachaça
Raspberries and blueberries, for garnish
In a tall pilsner glass, muddle raspberries and blackberries. Add falernum, lemongrass simple syrup, lime juice, and cachaça. Add crushed ice. Stir, then top with soda water and more crushed ice.
Garnish with berries.
To make lemongrass syrup
Combine 1 cup sugar, 1 cup water, and 3 pieces of fresh lemongrass (about 1 inch each) in a saucepan. Cook over medium-low heat until liquid becomes sticky, about 10 minutes. Let cool; strain and discard lemongrass. Simple syrup can be stored in the refrigerator for 1 month.