Ginger & Fig Caipirinha

Cut a fresh lime in half, then slice one half into thin half-moon segments. Place these lime slices into the base of a sturdy highball glass.

Add superfine sugar over the lime slices and muddle together to release the lime juice and dissolve the sugar.

Incorporate chopped figs into the mixture and continue muddling until the fruit juices are fully extracted.

Transfer the muddled fruit and sugar mixture directly into the highball glass.

Pour cachaça, chilled from the freezer, and ginger liqueur into the glass used for muddling. Swirl to rinse, then pour the liquid into the highball glass containing the muddled mixture. Stir thoroughly to combine all ingredients.

Crack several large ice cubes and add them to the glass. Stir again, then top with additional ice. Serve with a stirrer, avoiding the use of straws.