The original recipe calls for white rum, but Spirits columnist Jason Wilson says cachaca gives this punch much richer flavor and more complexity. Don't omit the bitters: They balance the lime juice.
- 16 ounces cachaça
- 5 ounces ruby or tawny port
- 10 ounces freshly squeezed lime juice (from about 4 limes)
- 5 ounces simple syrup (see NOTE)
- 20 dashes Angostura bitters
Fill 8 old-fashioned or rocks glasses with ice. Combine the cachaca, port, lime juice, simple syrup and bitters in a pitcher. Add ice, then stir. Strain into the old-fashioned or rocks glasses.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.
Adapted from a recipe by Duggan McDonnell of Cantina in San Francisco that was published in Food & Wine magazine's "Cocktails '09."
Tested by Michael Taylor.
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