Coco Loco Infusion

1 pineapple, skinned and sliced

1¼ liters Milagro Silver or other premium silver tequila

¾ liter of coconut rum

Brazilian Breezer

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.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.