Blueberry Caipirinha

Serve in a highball (max 10oz/300ml)

Prepare

1. 1 Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
2. 2 Prepare garnish of stirrer (spoon, wooden lolly stick or stick cut from sugar cane).

Method

1. 3 CUT lime in half (from pole to pole) and then slice one of the halves into eight 3-4mm thick half-moon shaped segments and drop into the base of a robust rocks glass.
2. 4 Add 3 bar spoons caster sugar (or ½oz / 15ml sugar syrup 2:1) and MUDDLE.
3. 5 Add blueberries and MUDDLE some more.
4. 6 When sure fruit juice is fully extracted and the sugar dissolved, transfer the muddled fruit and sugar into serving glass (preferably a 30cl / 10oz highball glass).
5. 7 POUR cachaça (stored in the freezer) into the rocks glass (used to muddle) and swirl to rinse glass before pouring cachaça into serving glass. STIR to combine all ingredients.
6. 8 Fill glass with ice. (If using large ice cubes, crack (rather than crush) four to five large ice cubes using an ICE TAPPER and drop into serving glass.)
7. 9 STIR before topping with more ice and serve with a stirrer (but no straws).
8. 10 STIR before topping with more ice.

Garnish

1. 11 Garnish with stirrer (but no straws).