Crystal Colada

• whole black peppercorns↗2 tsp tsp
• cachaça100ml ml
• fresh pineapple juice↗500ml ml

  (not from concentrate)

• lime↗juice 2
• cachaça100ml ml
• ice
• coconut water↗500ml ml

  (used Unoco raw coconut water)

• bottle with screw cap150ml ml

  (sterilized)

• ice cube traylarge

  (and straws)

Step-by-step instructions

1. 1

   A few days before making the drink, prepare a black pepper rum. Put the pepper into a bottle, then fill it with cachaça. Screw the cap on and leave it in a dark cupboard for 3‑5 days; after 2 days, turn the bottle to mix the flavors.

2. 2

   The evening before preparing the cocktail, pour the pineapple juice into an ice‑cube tray and freeze.

3. 3

   Strain the black pepper rum through a sieve lined with cheesecloth or a coffee filter. Pour 50 ml into a cocktail shaker together with lime juice, 100 ml cachaça and a handful of ice. Shake well until the outside of the shaker becomes very cold, then strain into four tall glasses. Top with coconut water, add pineapple ice cubes and a straw for serving. Use the remaining black pepper rum — it can be stored for 3 weeks — for another round, or drizzle a little over grilled pineapple, sprinkling with finely chopped cilantro.