Slice the lemon and do your best to remove the seeds. Muddle lemon, ginger, and sugar in the bottom of a cocktail tin. Crush ice into nickel sized pieces. Add cachaça and apricot liqueur to the tin along with a few pieces of the crushed ice. Whip shake ingredients until the ice has diluted in the tin. Add the rest of the crushed ice to the glass and open pour the cocktail into the glass. Garnish with sugarcane swizzle.