September 2, 2013
A tasty twist on a Brazilian classic.
- 2 Tablespoons superfine sugar or 1 ounce simple syrup (1 part sugar, 1 part water)
- 1 quarter of a lime, cut into wedges
- 2 Ounces Leblon Cacacha
- 6 raspberries
In a shaker, muddle the sugar, raspberries and lime. Add the cachaça and fill with ice. Shake vigorously and pour (unstrained) into a rocks glass. Garnish with an additional raspberry.