Seen at the 'Bodega' restaurant in Birmingham, UK, but also mentioned in the Diffords Guide, this great cocktail mixes marmalade with Beija Flor Pura Cachaca.
In a mixing tin with the cachaca and the juice of 1 lemon, break down the marmalade using the back of a bar spoon. Add the egg white and shake with ice. Strain into a champagne flute or other narrow cocktail glass and add a couple of dashes of orange bitter to taste.
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