Coco Loco Infusion
1 pineapple, skinned and sliced
1¼ liters Milagro Silver or other premium silver tequila
¾ liter of coconut rum
2 ounces pineapple juice
5 cucumber slices
2 ounces Coco Loco Infusion
Pineapple and lime slices, for serving
1. Make the Coco Loco Infusion: Place the pineapple slices in a large glass jar. Add the tequila and rum and leave the jar on the counter out of direct sunlight for at least 1 week, stirring daily. Makes about 2 liters.
2. Make the Brazilian Breezer: Add the pineapple juice and 4 cucumber slices to a large rocks glass. Muddle the cucumber to release its flavor.
3. Fill the glass with crushed ice and add the Coco Loco Infusion.
4. Transfer the mixture to a cocktail shaker, shake for about 10 seconds and return to the glass. Garnish with the pineapple, lime and remaining cucumber slice.