2 oz / 50 ml Belvedere Pure
0.5 oz / 15 ml Pineapple Syrup
4 Slices Pickled Ginger
Squeeze the juice of half of the lime into a rocks glass, then slice the remaining half and muddle with the pickled ginger and pineapple syrup. Fill the glass with crushed ice, add Belvedere Pure and churn. Cap with more cracked ice, and garnish with a shiso leaf and a cracked cardamom pod.
*For pineapple syrup – combine two parts freshly pressed pineapple juice and one part caster sugar.