Pineapple Caipirinha
2 ounces pineapple-infused cachaca
½ lime, cut in small chunks
2 tablespoons pineapple, freshly crushed
1 tablespoon sugar
ice, Crushed
To make the pineapple infused cachaca place the pineapple slices in a large container, pour the cachaca over the pineapple slices, close tightly and let it rest in a dark cool place for a few days but no longer than a week.
Use a muddler to crush and mix the limes and sugar in a cocktail shaker.
Add the cachaca, crushed pineapple and ice, mix well and serve immediately.
|Praia do Forte, Bahia, Brazil|