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All cocktails Abacaxi Ricaço

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Abacaxi Ricaço

Frozen (blended) · Tiki/tropical

3.9 13 ratings

Ingredients

1 whole Pineapple (fresh)
3 oz Light gold rum 1-3yo
3/4 oz Lime juice
1/2 oz Superfine/caster sugar

How to make

Serve in a pineapple shell (frozen) glass

Prepare

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

Method

  1. 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.
  2. 5 POUR into the pineapple shell. (The flesh of one pineapple blended with other ingredients will fill two shells.)

Garnish

  1. 6 Serve with a straw.

History

Looks and tastes great, but requires significant effort to prepare.

This is adapted from David Embury's 1948 book, The Fine Art of Mixing Drinks. The Portuguese name of this Brazilian drink, pronounced 'Ah-bah-Kah-shee Rich-kah-So', translates to Extra Delicious Pineapple.

Also known as Burner · Created by David A. Embury