Mix all the ingredients in a shaker. Serve over ice in a tall glass.
Accompany with dragon fruit and papaya pieces drizzled with coriander seed syrup.
Recipe courtesy of: Diego Barcellos De Carvalho, Restaurante Mr Lam, Rio de Janeiro. Diego Barcellos de Carvalho represented Brazil at the World Class Bartender of the Year final, 2013.
NB: Contains 16 grams of alcohol per serve
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