Brazilian Mule Recipe

Prepare coconut milk

Chill the can or carton of full‑fat coconut milk. Shake well before measuring so liquid and cream are combined. Measure 2 oz into a small mixing cup or mason jar.

Add sweetener and acid

Add 0.5 tablespoon simple syrup and 0.25 oz fresh lime juice to the coconut milk. Stir briefly to combine.

Emulsify with lecithin

Add 0.5 teaspoon soy lecithin powder to the coconut mixture. Let it hydrate for 1 minute, then use an immersion blender (or small handheld frother) to aerate the mixture for about 30–45 seconds until a stable foam (coconut air) forms on top. Let rest for 1–2 minutes — the foam will rise and stabilize. If foam is too thin, blend another 10–15 seconds.

Hold the foam

Spoon the foam into a small covered container and refrigerate briefly if not using immediately. Foam holds best when cold and used within 30–45 minutes.

Fill a mule mug or highball glass with crushed ice or plenty of cubed ice (about 1 cup).

Pour 2 oz Sagatiba cachaça and 0.75 oz fresh lime juice over the ice.

Top with about 4 oz cold ginger beer. Give a gentle stir (1–2 turns) to combine — don’t over-stir, you want to preserve some carbonation.

Floating the coconut air: using a spoon, gently spoon 1 large tablespoon (or two smaller) of the prepared coconut foam on top of the drink so it forms a thin layer (the coconut air should float). If you prefer more foam, add another tablespoon. The foam will sit on top, creating a creamy coconut-lime aroma.

Garnish with a lime wheel or wedge on the rim and a piece of candied ginger or a thin slice of fresh ginger skewered and rested on the foam.

Serve immediately with a straw placed so the drinker can choose to taste the coconut air first or mix it into the ginger beer and cachaça.