10g fresh ginger
Pinch timut pepper
5g caster sugar
4 cl Cachaça
7 cl Jaillance Clairette de Die
Place the ginger and sugar in a tall cocktail glass and crush together using a pestle. Fill the glass with ice and add the remaining ingredients. Top up with Jaillance Clairette de Die and finish with a grinding of pepper.
Created for Jaillance by Atelier des Chefs