Spice up the classic from Brazil -- made with the spirit cachaca, which is derived from sugarcane -- by muddling fresh ginger along with the lime.
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.
To make coarsely crushed ice, pulse small batches of ice cubes a few times in a food processor.