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A few days ahead, make the black pepper rum. Tip the peppercorns into the bottle, then pour over the cachaça. Screw on the lid and leave in a dark cupboard for 3-5 days; turn the bottle after 2 days to blend the flavour.
The night before you want to make the cocktail, pour the pineapple juice into the ice cube tray and freeze.
Strain the black pepper rum through a sieve lined with muslin or coffee filter paper. Pour 50ml into a cocktail shaker, along with the lime juice, 100ml cachaça and a handful of ice. Shake well until the outside of the glass feels very cold, then strain into four tall glasses. Top up with coconut water, then add the pineapple ice cubes and a straw to serve. Use the remaining black pepper rum – it will keep for 3 weeks – for another round, or drizzle a little over some roasted pineapple with a sprinkle of chopped coriander.
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