Abacaxi Ricaço

Glass:

Serve in a Pineapple shell (frozen) glass

Ingredients:

[edit]

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	Superfine/Caster/Baker's special sugar (white)

Prepare:

1. Select and pre-chill a PINEAPPLE SHELL (FROZEN) GLASS.
2. 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.
3. Cut a straw sized hole in the sliced off top of the pineapple shell for use as a lid.

How to make:

4. 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.
5. POUR into the pineapple shell. (The flesh of one pineapple blended with other ingredients will fill two shells.)

Garnish:

6. Serve with a straw.

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Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

• 28.4 grams of pure alcohol

• More Frozen (blended) cocktails
• More Tiki/tropical cocktails

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.