LAVENDER SOUR

• 40 ml Cachaca (insist on anchan)
• 20 ml Brandbar Triple Sec liqueur
• 20ml  Brandbar Lavender syrup
• 25 ml Lime juice
• 25 ml Egg white

Method (dry shake, shake + strain)

1. Pour 25 ml of lime juice into a shake
2. Add 20 ml of Brandbar lavender syrup
3. Pour 20 ml of brandbar triple sec liqueur.
4. Add 40 ml of cachaca (infused on anchan)
5. Add 25 ml of egg white. We make a dry shake
6. Add ice and shake again.
7. Strain into a chilled glass
8. Decorate with lavender.