Baton Rouge Chicken

1. Combine the egg white and sugar in a mixing glass, and stir with a bar spoon to dissolve the sugar. Add the cachaca, lemon juice and ice cubes. Place a bar shaker on top of the mixing glass and, grasping the glass and shaker firmly together with both hands, shake them vigorously 9 or 10 times. Remove the shaker, place a strainer on top of the glass and pour into a chilled old-fashioned glass. With a sharp knife, slit the lemon slice from the peel just to the center, and use the slit to hold the slice on the rim of the glass.