cheekydrinks: the seventh day of christmas cocktails

today's cocktail is in honor of my lovely mother-in-law, cecilia, who is from brazil. in 2009, fanboy & i were lucky enough to visit petropolis (cecilia's hometown) and rio de janeiro. many, many caipirinhas were consumed. one of our favorite variations was the ginger caipirinha at opium in the ipanema plaza hotel so this recipe will likely be a hit at our house. 

christmas caipirinhas (from bon appetit)

• peel from 4 large limes (green part only; in 2-inch-long strips)
• 1 cup fresh lime juice
• 8 1/4-inch-thick slices peeled fresh ginger
• 1/4 cup sugar
• 30 large fresh mint leaves plus 10 fresh mint sprigs for garnish
• 1 cup cachaça 
• 3 cups ice cubes plus additional for serving
• 5 cups ginger beer or ginger ale

combine lime peel, lime juice, ginger, sugar, and 30 mint leaves in mortar or medium bowl. using pestle, muddler, or handle of wooden spoon, crush lime peel, ginger, and mint leaves together. transfer mixture to large pitcher. stir in the cachaça. do ahead: can be made 6 hours ahead. cover and refrigerate.

add 3 cups ice cubes to lime mixture in pitcher and stir to blend. stir in ginger beer. fill 10 cocktail glasses with ice cubes. strain or pour cocktail mixture into prepared glasses. garnish each drink with mint sprig.