Pineapple and Mint 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 pineapple and mint 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 hi-ball 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.
6. 8 STIR to ensure all ingredients are well mixed.
7. 9 FILL glass with small cubes or cracked 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.)
8. 10 Briefly STIR before topping with more ice.

Garnish

1. 11 Serve with stirrer.