- Pour sugar into a 3-quart saucepan and place over medium-high heat. Cook while stirring gently until the sugar melts and turns golden brown, about 10 minutes.
- Carefully and slowly pour in the water, stirring to dissolve the caramel. Add the ginger, lime, and cinnamon; bring to a boil, then reduce heat to medium, and simmer for 10 to 15 minutes. Pour in the cachaca, and cook until hot, about 5 minutes more. Strain before serving.
Original recipe makes 8 servings