This riff on a classic Trader Vic's mai tai takes its cheeky name (which means "The Dead Goldfish" in Portuguese) from the garnish floating in the drink, says Joseph Brooke, former director of spirits at the Edison in Los Angeles.
- 2 ounces cachaça
- 1/2 ounce ginger syrup (Hawaiian ginger is best)
- 1/2 ounce orgeat (almond syrup with a little orange blossom water)
- 3/4 ounce lime juice
- Orange peel, for garnish
Add all ingredients and shake over ice. Strain into a chilled cocktail glass. Squeeze orange peel into drink
and drop in.