Pineapple Cachaça Cocktail Recipe By Tasty Food

PINEAPPLE CACHAçA COCKTAIL RECIPE BY TASTY

Steps:

• Make the brown sugar simple syrup: In a small saucepan over medium heat, combine the cold water and brown sugar. Bring to a simmer, then cook until the sugar is dissolved, 5-7 minutes. Remove the pot from heat and let the syrup cool completely.
• Heat a griddle pan over medium-high heat. Working in batches, grill each slice of pineapple for 2-3 minutes per side, until beginning to caramelize and grill marks appear. Let cool. Once cooled, cut each round into 6 wedges.
• While the pineapple cools, make the cocktail: In a tall glass, muddle the mint leaves and lime juice.
• In a large punch bowl, combine the cachaça, pineapple juice, and brown sugar simple syrup. Mix in the muddled mint leaves and lime juice.
• Immediately before serving, stir in the ice and grilled pineapple wedges, reserving some for garnishing the glasses.
• To serve, pour into glasses and garnish with grilled pineapple wedges.
• Enjoy!

PINEAPPLE CAIPIRINHA

Steps:

• To make the pineapple infused cachaca place the pineapple slices in a large container, pour the cachaca over the pineapple slices, close tightly and let it rest in a dark cool place for a few days - but no longer than a week.
• Use a muddler to crush and mix the limes and sugar in a cocktail shaker.
• Add the cachaca, crushed pineapple and ice, mix well and serve immediately.

PINEAPPLE COCKTAIL

Steps:

• Chill a martini glass in the freezer. Fill a cocktail shaker with ice. Add the pineapple juice, vodka, orange liqueur, and lime juice. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.).
• Scatter some turbinado sugar onto a small plate, wet the rim of the glass and dip into sugar. Strain the drink into the chilled glass. Skewer the pineapple and cherry and drop into the cocktail. Cheers.

CAIPIRINHAS WITH PINEAPPLE

Steps:

• Core the pineapple and cut into 3cm chunks. Place 8 small handfuls of pineapple, the lime juice, half the mint and the sugar into a pitcher and mash up with the end of a rolling pin or a fat wooden spoon.
• Pour in the cachaça and a little crushed ice, then pour into 8 glasses, and add more crushed ice. Pour the pineapple juice over, filling to the rim. Garnish the glasses with extra mint sprigs and cocktail sticks with pieces of pineapple threaded on.