The carbonated combination of ingredients gave off an opalescent glimmer, reminding John Deragon of the pearl buttons on the vest he wore behind the bar. Courtesy of PDT’s Jim Meehan, the man who told us how to pack up a bar for the beach.
Recipes reprinted with permission from The PDT Cocktail Book © Jim Meehan, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
- 2 ounces Mae De Ouro Cachaça
- 1 ounces Lillet Blanc
- 1 ounces lime juice
- Shake with ice and strain into a collins glass filled with ice.
- Top with 1.5 ounces of San Pellegrino Limonata.
- Garnish with half a grapefruit wheel.