Abacaxi Ricaço
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Abacaxi Ricaço
Serve in a Pineapple shell (frozen) glass
| 1 whole | Pineapple (fresh) |
| 3 oz | Light gold rum (1-3 year old molasses column) |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Caster/ Superfine/Baker's special sugar (white) |
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).
Review:
Looks and tastes great but is a load of hassle to make.
AKA: Burner
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.
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.
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Would probably be good with a coconut rum?
Drink tastes great and it’s a real centrepiece whenever had
I also added some passion fruit syrup, and it didn't make it any less delicious...