- 1 quart water
- 1 quart sugar
- 6 limes, each cut into 8 wedges
- 3 cups crushed ice
- 2 cups cachaca liquor
Wash the lime gently under water and dry. In a large pitcher, pour in the cooled sugar syrup, 5 lime wedges and muddle gently to crush the fruit but not release too much of the oils from the skin. Add ice and cachaca, and stir. Serve in a large glass garnished with a lime wedge.
Recipe courtesy of Michael Chiarello