by Niko Pavlidis
The Karl May Bar at Hotel Taschenbergpalais Kempinski, Germany
1 oz Leblon Cachaça
¾ oz Giffard Ginger of the Indies
¾ oz de Kuyper Sour Rhubarb
¾ oz thyme syrup*
4–5 dices of sweet honeydew
1 big chunk of melon
1 dash Jägermeister ginger bitter
Put the diced melon into the tumbler and crush with a muddler. Put the other ingredients in a shaker glass with a lot of ice and shake thoroughly. Fill the tumbler with ice cubes and strain the content of the shaker into the tumbler. Garnish with some fresh thyme.
*Home-made thyme syrup: mix ½ L boiling water in ratio 1:1 with white cane sugar and a good handfull of thyme. Leave alone for about 5–10 minutes and afterwards strain through a double strain.
