Fruit juices and sparkling soda give a summer feel to this floral cocktail, crafted by Justin Noel, beverage director of 1534 New York.

Serves 1


  • 3 blackberries
  • 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
  • Soda water
  • Raspberries and blueberries, for garnish


In a tall pilsner glass, muddle raspberries and blackberries. Add falernum, lemongrass simple syrup, lime juice, and cacha├ža. 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.


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