by Jessica Sanchez
Meza Bar, Rio de Janeiro
60 ml Leblon Cachaça
15ml lemon juice
10 ml ginger syrup
15ml lemon saccharum oil
30ml raspberry shrub
Orange zest for garnish
Add Leblon, lemon juice, ginger syrup and lemon saccharum oil to a cocktail shaker with ice, and shake well. Strain into a mason jar or glass bottle over fresh ice. Top with raspberry shrub, and garnish with and orange zest.
