60 ml of cachaça 2 tablespoons of grated rapadura 10 ml of sicilian lemon juice ½ tahiti lemon cut into cubes
In a long glass, add the tahiti lemon wedges, the sicilian lemon juice and the grated sugar cane. Macere until you extract all the juice from the lemon wedges. Then add broken ice and cachaça.
Stir well with a spoonful of bar and fill the glass with more broken ice. Serve with 1 stick of sicilian lemon and raspberry shavings.