Name: Abacaxi Ricaço
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 1 Pineapple (fresh); 90 ml Rum - Light gold (1-3 year old molasses column); 22.5 ml Lime juice (freshly squeezed); 15 ml Caster/ Superfine/Baker's special sugar (white)

Serve in a

Pineapple shell (frozen) glass

Garnish:

Cut a straw sized hole in the top of the pineapple shell & replace it as a lid

How to make:

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. 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 and serve with straws. (The flesh of one pineapple blended with the following ingredients will fill at least two shells).

1 whole	Pineapple (fresh)
3 fl oz	Light gold rum (1-3 year old molasses column)
3/4 fl oz	Lime juice (freshly squeezed)
1/2 fl oz	Caster/ Superfine/Baker's special sugar (white)
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Read about cocktail measures and measuring.

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AKA:

Burner

View readers' comments

Review:

Looks and tastes great but is a load of hassle to make.

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.

More cocktails by David A. Embury

Alcohol content:

2.3 standard drinks
25.67% alc./vol. (51.34° proof)
32.7 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.