Raspberry Caipirinha

Cut the fresh lime in half and slice one half into thin half-moon segments. Place these slices at the bottom of a sturdy highball glass.

Add the superfine sugar to the lime slices and muddle thoroughly to release the lime juice and start dissolving the sugar.

Introduce the fresh raspberries to the mix and muddle again to extract their juices.

Once the fruit juices are fully extracted and the sugar is dissolved, transfer the muddled mixture into the highball glass.

Pour the chilled cachaça into the glass you used for muddling, swirl it to rinse, and then pour the cachaça into the highball glass with the fruit mixture. Stir well to ensure all ingredients are combined.

Crack several large ice cubes and add them to the highball glass. Stir again, then top with more ice if needed. Serve with a stirrer, but without straws.