Brazilian Tea Punch

from PDT

  • 2 oz. Sencha Green Tea-Infused Leblon Cachaça
  • 1 barspoon Lemongrass Syrup
  • 1 Disc Lime

Squeeze the lime disc on both sides to get all the oil from the peel and juice from the flesh into a chilled rocks glass. Add the rest of the ingredients and pebble ice. Swizzle, then top with more pebble ice and swizzle again. No garnish.

Michael prepared a lemongrass syrup to brighten up the tea infusion in this southeastern spin on the Ti Punch, which is traditionally prepared with rhum agricole. —Jim Meehan & Michael Klein, Spring 2010