Abacaxi Ricaço

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: blend
• Glass: Pineapple shell (frozen) glass
• Ice: Crushed ice
• Garnish: Cut a straw sized hole in the top of the pineapple shell & replace it as a lid
• ABV: 23%

Ingredients

• Pineapple (fresh) — 1 whole
• Havana Club 3 Year Old rum — 3 oz (90 ml)
• Lime juice (freshly squeezed) — ¾ oz (22.5 ml)
• White caster sugar — ½ oz (15 ml)

How to make it

1. 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.
2. Place the shell in a freezer to chill.
3. Remove the hard core from the pineapple flesh and discard; roughly chop the remaining flesh, add other ingredients.
4. BLEND with one 12oz scoop of crushed ice.
5. Pour into the pineapple shell and serve with straws.

A refreshing cocktail served in a pineapple shell.

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