by Marco de la Roche
Bar Casa Café, São Paulo, Brasil
2 oz Leblon Cachaça
¾ tahiti lemon, cut into wedges
½ oz honey
1 clove of roasted garlic
Muddle the lemon wedges and honey in a mixing glass. Add Leblon Cachaça and ice and stir well. Pour into a highball glass and garnish with a garlic clove toasted in olive oil and vanilla sugar.
