Pineapple Caipirinhas

1. 1

   Clean and cut the pineapple into 1-inch chunks. Put the pineapple into a large, non-reactive container (about 2 quarts) with a lid. You can also use two containers, just divide the pineapple approximately evenly.

2. 2

   Pour as much of the Cachaca as will fit over the pineapple. Cover and store in a cool, dark place for 5 days.

3. 3

   Strain the Cachaca into a clean bowl. Discard the pineapple. Store it in the fridge in a non-reactive container with a lid. It will keep for a couple of months.

4. 4

   Place two double rocks or cocktail glasses in the freezer.

5. 5

   Cut the lime into quarters and put them in the bottom of a shaker or a cocktail pitcher. Add the brown sugar, than muddle well, to break up the lime and dissolve the sugar.

6. 6

   Add the Cachaca and plenty of crushed ice (I use a vintage ice-O-mat ice crusher, but you can also put ice in a plastic bag, wrap it in a clean dish towel and wack at it with a rolling pin). Stir until the mixture is very cold. Pour into rocks or cocktail glasses. Close your eyes and imagine you are on a beach in Brazil.

No nutritional information available.

No additional tips available.