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Upper Cut

"Nearly twice as much Cointreau as cachaça goes into the shaker, reversing the spirits’ usual roles for a fruit-forward cocktail"

Created by Ivy Mix and head bartender and co-owner of Leyenda in New York City and author of “Spirits of Latin America.”

Recommended glassware: Coupe Glass

Upper Cut


  • 1 1/4 ounces Cointreau

  • 3/4 ounce unaged cachaça

  • 1/2 ounce grapefruit juice, freshly squeezed

  • 1/2 ounce lemon juice, freshly squeezed

  • 1 dash Angostura bitters

  • Rim with Rosemary Grapefruit Infused Salt

  • Garnish: Grapefruit Wedge


  1. Rim your glass by swirling a grapefruit wedge around the top of your glass then spin the rim of your glass in your Rosemary Grapefruit Infused Salt.

  2. Add all ingredients into a shaker with ice and shake until well-chilled

  3. Strain into a rimmed Coupe glass.

  4. Garnish with a grapefruit wedge. Serve and enjoy!

Recipe from


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