Pineapple Caipirinha

Slice the fresh lime in half and cut one half into thin half-moon segments. Place them into the base of a sturdy glass.

Add superfine sugar to the lime segments and muddle thoroughly.

Introduce the chopped pineapple and muddle again until the juices are released and the sugar dissolves.

Transfer the muddled mixture into the chilled highball glass.

Pour the chilled cachaça into the glass used for muddling and swirl to rinse, then pour it into the highball glass.

Stir the mixture to combine the ingredients well.

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

Stir briefly and top off with more ice if necessary.

Garnish with the prepared stirrer and serve without a straw.