Abacaxi Ricaço
Ingredients
- 1 whole Pineapple
- 3 oz Light gold rum
- 3⁄4 oz Lime juice
- 1⁄2 oz Superfine/Caster/Baker's special sugar
Method
Glassware:
Serve in a Pineapple shell (frozen) glass
Prepare:
- Select and pre-chill a PINEAPPLE SHELL (FROZEN) GLASS.
- Cut the top off a small pineapple and carefully scoop out the flesh from the base to leave a shell with 12mm (½ inch) thick walls. Place the shell in a freezer to chill.
- Cut a straw sized hole in the sliced off top of the pineapple shell for use as a lid.
Method:
- Remove the hard core from the pineapple flesh and discard; roughly chop the remaining flesh, add other ingredients and BLEND with one 12oz scoop of crushed ice.
- POUR into the pineapple shell. (The flesh of one pineapple blended with other ingredients will fill two shells.)
Garnish:
- Serve with a straw.
History:
Adapted from David Embury's 1948 The Fine Art of Mixing Drinks. Pronounced 'Ah-bah-Kah-shee Rich-kah-So', the Portuguese name of this Brazilian drink literally translates as Extra Delicious Pineapple.
Review:
Looks and tastes great but is a load of hassle to make.
