Abacaxi Ricaço

Difford's Guide
User Rating (1 rating)

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 Bacardi Gold rum
3/4 fl oz Lime juice (freshly squeezed)
1/2 fl oz White caster sugar
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AKA:

Burner

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.

Nutrition:

There are approximately 255 calories in one serving of Abacaxi Ricaço.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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