Pineapple Caipirinha - cooking recipe

Ingredients

Infused cachaca
1 (750 ml) bottle cachaca
1 whole pineapple, peeled and sliced
1 drink
2 ounces pineapple-infused cachaca
1/2 lime, cut in small chunks
2 tablespoons pineapple, freshly crushed
1 tablespoon sugar
ice, Crushed

Preparation

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.