Brazil's national cocktail is one of those drinks that tastes like it took serious skill but comes together in minutes with just four ingredients. Fresh lime wedges get muddled with granulated sugar until the juice flows freely and the sugar dissolves into something almost syrupy, then crushed ice and cachaça bring it all together into a bracingly tart, slightly sweet sip. The whole thing is naturally free of tree nuts at every step — no flavored syrups, no nut-based liqueurs, no garnishes to second-guess. For anyone who has to scrutinize cocktail menus or pre-made mixers for hidden almond or hazelnut additions, making this at home is a genuine relief. The key is muddling with real intention — firm, twisting pressure on those lime wedges is what unlocks the oils from the peel and gives the drink its signature depth. Cachaça, made from fermented sugarcane juice, has a grassy, slightly funky character that sets this apart from a standard daiquiri and makes it completely addictive. Serve it ice-cold on a warm evening and it will disappear faster than you made it.
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Place the lime wedges and sugar in a rocks glass. Muddle firmly, pressing and twisting the wedges until the juice is fully released and the sugar has dissolved into the juice, about 8–10 presses.
Fill the glass with crushed ice, then pour the cachaça over the top.
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