Brazilian Daiquiri - cooking recipe

Ingredients

1 cup Bacardi light rum
1 cup Bacardi dark rum
3/4 cup myers's rum
1 mexican vanilla bean, split lengthwise
1 large sweet ripe pineapple, peeled, cored, and cut into eighths
2 ounces piloncillo, or
3 tablespoons light brown sugar

Preparation

Place all ingredients in a clean glass jar, cover tightly, and let sit at room temperature for 48 hours.
Strain out the pineapple and vanilla. (Don't throw away the pineapple -- it's wonderful served with vanilla ice cream.)
Put the rum mixture in the freezer until very cold.
Serve in shot glasses or martini glasses.