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) |
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.
Alcohol content:
- 2.3 standard drinks
- 25.67% alc./vol. (51.34° proof)
- 32.7 grams of pure alcohol
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