Pet de sœur (French: "(religious) sister's fart"), euphemistically translated nun's pastries or brown sugar rolls, are French-Canadian pastry cakes covered with butter and brown sugar which are rolled, sliced and then baked.
 They are often served during the Christmas season.
 A variation uses molasses instead of brown sugar, or caramel sauce or maple syrup can also be substituted.
 A tart can also be made with "pets de sœurs".
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.
 It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).
Engenho (] ) is a colonial-era Portuguese term for a sugar cane mill and the associated facilities.
 In Spanish-speaking countries such as Cuba and Puerto Rico, they are called ingenios.
 The word engenho usually only referred to the mill, but it could also describe the area as a whole including land, a mill, the people who farmed and who had a knowledge of sugar production, and a crop of sugar cane.
 A large estate was required because of the massive amount of labor needed to yield refined sugar, molasses, or rum from raw sugar cane.
 These estates were prevalent in Brazil, Cuba, Dominican Republic, and other countries in the Caribbean.
 As a result of these industries, Brazil is today still one of the world's major producers of sugar.
Tschunk ] is a German cocktail consisting of Club-Mate and white or brown rum.
 It is usually served with limes and cane or brown sugar.
Panela (] , Portuguese: "rapadura" ] ) is unrefined whole cane sugar, typical of Central and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice.
 Panela is known by other names in Latin America, such as piloncillo in Mexico (where "panela" refers to a type of cheese, "queso panela").
 The name "piloncillo" means "little loaf", because of the traditional shape in which this smoky, caramelly and earthy sugar is produced.
 It has far more flavor than brown sugar, which is generally just white sugar with a small amount of molasses added back to it.
 Just like brown sugar, there are two varieties of piloncillo; one is lighter (blanco) and one darker (oscuro).
 Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years.
 Made from crushed sugar cane, the juice is collected, boiled and poured into molds, where it hardens into blocks.
 Panela is also known as rapadura in Portuguese.
 In Australia the locals have aptly named it "Uluru Dust" due to its brown colour, dusty texture and dirt-like taste.
 Elsewhere in the world, the word jaggery describes a similar foodstuff.
 Both of them are considered non-centrifugal cane sugars.
A margarita is a cocktail consisting of tequila, triple sec, and lime or lemon juice, often served with salt or sugar on the rim of the glass.
 The drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up).
 Although it has become acceptable to serve a margarita in a wide variety of glass types, ranging from cocktail and wine glasses to pint glasses and even large schooners, the drink is traditionally served in the eponymous margarita glass, a stepped-diameter variant of a cocktail glass or champagne coupe.
Penuche (Italian: "panucci" ) is a fudge-like candy made from brown sugar, butter, and milk, using no flavorings except for vanilla.
 Penuche often has a tannish color, and is lighter than regular fudge.
 It is formed by the caramelization of brown sugar; thus, its flavor is said to be reminiscent of caramel.
 Nuts, especially pecans, are often added to penuche for texture, especially in the making of penuche candies.
 It is primarily a regional food, found in New England and some places in the Southern United States, though in the latter it goes by different names, including creamy praline fudge, and brown sugar fudge candy.
Dermolepida albohirtum, the cane beetle, is a native Australian beetle and a pest of the sugar cane.
 Adult beetles eat the leaves of sugar cane but greater damage is done by their larvae hatching underground and eating the roots, which either kills or stunts the growth of the plant.
 The grub feeds off the roots of the sugar cane during all three stages of its life.
 The third stage occurs during February to May where it aggressively feeds on the sugar cane's roots.
 This is where they cause the most damage to the plant.
Sucanat (a contraction of "Sucre de canne naturel") is a brand name for a variety of whole cane sugar that was introduced by Pronatec in 1978.
 Unlike refined and processed white cane sugar and brown cane sugar, but similar to panela and muscovado, Sucanat retains its molasses content.
 It is essentially pure dried sugar cane juice.
 The juice is extracted by mechanical processes, heated, and cooled, forming small brown grainy crystals.
The sugar industry is an important industry in Australia valued at $1.5 billion to $2.5 billion per annum, much of which is generated through export.
 Requiring a hot climate and plenty of water, sugar cane is predominantly grown in Queensland with some in northern New South Wales.
 Over 4000 sugar cane farms produce 32-35 million tonnes of sugar cane each year, from which 4-4.5 million tonnes of raw sugar is extracted at sugar cane mills.
 At 2011, there were 24 sugar mills in Australia, ranging from Mossman in Queensland to Grafton in New South Wales.
 Mackay Region is known for its five locally owned mills.
 Altogether they produce enough sugar to support Central Queensland and Northern Queensland.
 They range from Racecourse Sugar Mill, Farleigh Mill, Marian Mill, Proserpine Mill and Sarina Sugar Shed.

Question: What is usually served with limes and cane or brown sugar, Margarita or Tschunk?
Answer: Tschunk