Tropical Caipirinha

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

1. 1 <strong>1.</strong> 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. 2 <strong>2.</strong> Add 3 bar spoons caster sugar (or ½oz/15ml sugar syrup 2:1) and MUDDLE
3. 3 <strong>3.</strong> 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)
4. 4 <strong>4</strong> POUR cachaça (stored in the freezer), coconut liqueur and pineapple juice (also chilled) into the shaker base or glass used to muddle and swirl to rinse before pouring into serving glass
5. 5 STIR to ensure all ingredients are well mixed
6. 6 <strong>5.</strong> Use an <a href="/bar-equipment-and-barware/250/ice-tapper">Ice Tapper</a> to crack (rather than crush) four to five large ice cubes and drop into serving glass
7. 7 STIR before topping with more ice and serve with a stirrer (but no straws).