Tropical Caipirinha

Cut a fresh lime in half from pole to pole. Slice one half into thin, half-moon segments and place them in the base of a sturdy rocks glass.

Add the powdered sugar to the lime segments and muddle until the lime juice is fully extracted and the sugar has dissolved.

Transfer the muddled lime and sugar mixture into a highball glass.

Pour the chilled cachaça, coconut rum liqueur, and pineapple juice into the muddling glass to rinse, then transfer the mixture into the highball glass. Stir well to combine all ingredients thoroughly.

Use an ice tapper to crack several large ice cubes, then add them to the highball glass. Stir again and top with more ice as needed. Serve with a stirrer, omitting straws.