Spice up the classic from Brazil -- made with the spirit cachaca, which is derived from sugarcane -- by muddling fresh ginger along with the lime.
- Total Time:
- Servings: 12
Photography: Marcus Nilsson
Source: Martha Stewart Living
- 24 1/4-inch-thick slices peeled fresh ginger
- 3/4 to 1 1/2 cups sugar
- 12 limes, quartered, plus thin wedges for serving
- 1 bottle (750 ml) cachaca
Place 2 ginger slices and 1 to 2 tablespoons sugar in each of 12 tumblers. Use a muddler to mash ginger. Add a quartered lime to each; crush with muddler. Fill glasses with coarsely crushed ice, add a scant 1/4 cup cachaca to each, and stir well. Squeeze lime wedges into glasses and serve.