Remove the pineapple crown by twisting it. Cut the top of the fruit. Run a knife in a circle around the inside of the pineapple and use a spoon to scoop out the pulp. Put the pineaple pulp, the peppermint leaves and the sugar inside a cocktail shaker and muddle them. Add the Cachaça Rio 40° Silver and the crushed ice. Shake vigorously. Serve inside the pineaple peel. Wash some of the crown’s leaves and garnish with them, together with an umbrella.