Step 2

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.

Step 3

Make the Brazilian Breezer: Add the pineapple juice and 4 cucumber slices to a large rocks glass. Muddle the cucumber to release its flavor.

Step 4

Fill the glass with crushed ice and add the Coco Loco Infusion.

Step 5

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.