Created by Chris Tunstall of A Bar Above
1 oz. cachaca
½ oz. ginger liqueur ⠀
½ oz. TINGALA ⠀
1 oz. lime juice ⠀
¾ oz. blueberry tea syrup (see instructions below)
Combine all ingredients in a cocktail shaker with ice. Shake well and fine-strain into a coupe glass.
Make the Blueberry Tea Syrup: ⠀
Combine 2 tbs. black tea and 4 oz. hot water and allow tea to steep for 5 minutes. Fine strain into a blender and add 1½ cups of fresh blueberries and ½ cup of white sugar. Blend well on the highest setting for 1-3 minutes to dissolve the sugar. Strain to remove all solids. Cool well before use.