Via http://backyardbartender.blogspot.com/2010/10/el-sangre-de-fresa..., a recipe from Jeff Hollinger and Rob Schwartz, of the Absinthe Brasserie & Bar in San Francisco.

2 strawberries, hulled and quartered
4 to 5 basil leaves (thank you, backyard herb garden)
1/2 oz balsamic syrup (Recipe at link above, available in many gourmet grocery stores)
1 1/2 oz cachaça
1/4 oz Cointreau
1/4 oz fresh lime juice

Soda water

Muddle the strawberries, basil and balsamic syrup, add ice, then the liquors and lime juice, shake, strain into a highball, and top with soda

Brazil's national cocktail.

2 oz cachaça
Juice of one lime
½ lime cut into 4 wedges (or tahiti lime, but not key lime)
2 teaspoons crystal of raw sugar

Place lime slices and sugar into old fashioned (low tumbler) glass and muddle. Fill the glass with crushed ice and add the Cachaça. Top with soda.