Somewhere along the way, it was even denounced as the curse of the common man and the kissing cousin of rum. But during the last century, this 80-proof liquor has gradually risen to high ranks, and Brazilians now proudly call it their national spirit, reminding us that other great beverages, such as the Russian's vodka and the Italian's grappa, had lowly beginnings, too. There are literally hundreds of cachaca brands in Brazil, but only a few have made it to Europe and the United States. Brands to watch for include Pirassununga 51, Rainha, and Velho Barreto. The latter is most suitable for sipping, and all work well as a rum or tequila substitute in such drinks as the Daiquri or the Margarita.
Most cocktails call for a teaspoon of sugar to sweeten the drink.
If you were to add granulated sugar, you'd have a gritty drink that promotes tooth decay. Sugar doesn't dissolve well in alcohol, nor in a chilled drink. To make your own simple syrup, dissolve two cups sugar in one cup water, until the water boils. The longer you boil the water, the stronger the syrup. Bottle your concoction in attractive container so it doesn't look so simple.