Lula Livre Recipe

Chill a rocks glass or coupe by filling with ice and setting aside.

If you don't have mango purée, peel and dice 1/2 ripe mango and blitz in a blender until smooth; strain if desired to remove fibers and measure 1.5 fl oz.

Muddle mint

In a cocktail shaker, add the fresh mint leaves and the simple syrup. Gently muddle 4–5 times — just enough to release the oils, not to shred the leaves.

Combine primary ingredients

Add the cachaça, fresh lime juice, mango purée, and aquafaba to the shaker. Add the eucalyptus tincture (start with 2 drops; eucalyptus is strong — add a third if you prefer a more herbal note).

Dry shake (no ice): Seal the shaker and shake vigorously for 20–30 seconds to emulsify the aquafaba and incorporate the mint oils. You should see the mixture become frothy and slightly thickened.

Discard ice from the chilled glass. Add a large handful of ice to the shaker, re-seal, and shake vigorously for 10–15 seconds to chill and dilute slightly.

Double strain the cocktail into the chilled glass over fresh cracked ice (or neat into a coupe if you prefer). Use a fine mesh strainer in addition to the shaker strainer to remove mint bits and mango fibers.

Top the drink with a small mint sprig tapped between your palms to release aroma and placed atop the foam. Slide the lime wheel and mango slice on the rim or float a thin lime wheel on the foam.

Serve immediately. Suggestion: if eucalyptus aroma is too subtle, express a small eucalyptus-tinted mint leaf over the drink for an extra waft.