Cachaça, a Brazilian liquor distilled from fermented sugarcane juice, is sometimes, erroneously, called “Brazilian rum.” Now increasingly common in the U.S., this spirit is refreshing in the New Orleans climate. This recipe calls for the entire lime: peel, pith and all. Don’t give in to the temptation to leave out the pith because it is bitter—the bitterness balances out the sweetness of the condensed milk. The little bits of peel in the drink have the same mouthfeel as coconut.