• 3 ounces fresh pineapple juice
• 1/2 ounce liquid from wild hibiscus flowers in syrup
• 1 1/2 ounce Sagatiba Pure Cachaça
• Ice
• 1 wild hibiscus flower from the jar

First, juice half a pineapple. This should give enough juice to make at least four drinks.

Add the juice, hibiscus flower syrup (available at most beverage retailers) and cachaça (a Brazilian liquor) to a cocktail shaker and shake well. Pour over ice into a tall highball glass.

Garnish with the hibiscus flower and serve with a straw.