by Samuel Roustaing
Black Pearl, Cannes, France
45 ml Leblon Cachaça
15 ml Midori melon liqueur
2 barspoons caster sugar
2 thin slices of fresh ginger (flesh as clear as possible)
½ lime notched (remove the pith)
1 squeezed lemon zest
Gently muddle ginger and sugar together, then the lime in order to extract its juice; add Leblon Cachaça and Midori, fill with crushed ice and stir well. Squeeze a lemon twist, then garnish with a lemon twist on top. Serve with 2 short straws.
