Blueberry Caipirinha

Select a highball glass and pre-chill it to prepare for serving.

Cut the fresh lime in half lengthwise and slice one half into thin half-moon segments. Place these lime slices into a sturdy rocks glass.

Add the superfine sugar to the lime slices and muddle them together to release the lime's juices.

Introduce the fresh blueberries into the mixture and muddle again to ensure the full extraction of juices and the dissolution of the sugar.

Transfer the muddled fruit and sugar mixture into the pre-chilled highball glass.

Pour the cachaça, stored in the freezer, into the rocks glass used for muddling. Swirl the cachaça to rinse the glass, then pour it over the fruit mixture in the highball glass. Stir to combine all ingredients.

Fill the glass with ice. If using large ice cubes, crack them with an ice tapper before adding them to the glass.

Stir the cocktail well, topping with additional ice if needed, and serve with a stirrer for garnish. Avoid using straws.