by Josefran Martins Silva
Calle Neptuno, Spain
2½ oz Leblon Cachaça
0.8 oz baked apple with cinnamon Ceylan
and ginger syrup
0.33 oz red grapefruit syrup
0.8 oz mangosteen juice
1 oz lime juice
5 mint leaves
2 dashes chocolate bitter
ginger ale, to top
Combine all ingredients except the ginger ale in a tiki glass with crushed ice, and stir with a swizzle. Top with with ginger ale. Garnish with flambéed mangosteen bark with Green Chartreuse and cinnamon.
