November 4, 2022

Juicy Fruit Cocktail

Recipe: Lauren Mote

Area of inspiration: Liberdade, São Paulo, Brazil

Inspired by: The Caipirinha

“The idea for this cocktail came to me after chatting with Ana Luiza Trajano, a Brazilian chef and culinary school instructor. We were working on a collaborative dinner in São Paulo, and I loved her passion for educating others on indigenous products from Brazil. I oohed and aahed as she scooped and smeared slow-cooked coconut milk and egg yolk custard onto a plate and topped it with meringue and crunchy bits. What struck me, though, wasn’t just the way Chef Ana and her team handled the ingredients and spoke about the food, but how she created a family from her brigade—the covenant of the cook, where each position in the team is just as important as the executive chef. The Juicy Fruit highlights a classic Brazilian cocktail, evolved with some of the Brazilian ingredients show- cased in Chef Ana’s books, which she lovingly gifted to me on the last day of our work together. Obrigada, Chef!” – Lauren Mote


  • 2 ounces (60 mL) silver cachaça
  • ½ lime (with peel), cut into 4 wedges
  • ½ tangerine (with peel), cut into 4 wedges
  • 20 grams raw cane sugar
  • 15 grams sweet passion fruit pulp

Garnish: Fresh mint


Yield: Serves 1

  1. To a metal tin or glass Boston shaker, add the cachaça, lime and tangerine wedges, sugar, and passion fruit pulp. Press with a muddler. Add some ice and shake hard, then dump the contents into a highball glass, top- ping with more ice if necessary. Garnish with mint.
Author: Alexandra Whyte

Jonathan Chovancek


Excerpted from A Bartender’s Guide to the World: Cocktails and Stories from 75 Places by Lauren Mote and James O. Fraioli. Copyright © 2022 Lauren Mote and James O. Fraioli. Cover and book design by Terri Nimmo. Cover and book photography by Jonathan Chovancek. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.