Cucumber Jalapeño Caipirinha

Serve in a highball (max 10oz/300ml)

1. 1 <strong>1.</strong> Cut lime in half (from pole to pole) and then slice one of the halves into eight 3-4mm thick half-moon shaped segments and drop into the base of a robust rocks glass
2. 2 <strong>2.</strong> Add 3 bar spoons caster sugar (or ½oz/15ml sugar syrup 2:1) and MUDDLE
3. 3 <strong>3.</strong> Add cucumber and jalapeño and MUDDLE some more
4. 4 <strong>4.</strong> When sure fruit juice is fully extracted and the sugar dissolved, transfer the muddled fruit and sugar into serving glass (preferably a 30cl / 10oz highball glass)
5. 5 <strong>5.</strong> POUR cachaça (stored in the freezer) into the rocks glass (used to muddle) and swirl to rinse glass before pouring cachaça into serving glass
6. 6 STIR to ensure all ingredients are well mixed
7. 7 <strong>6.</strong> Crack (rather than crush) four to five large ice cubes and drop into serving glass
8. 8 STIR before topping with more ice and serve with a stirrer (but no straws).