Prep 2 mins
Cook 0 mins
This is another cachaca-based cocktail recipe that I found in "The Bartender's Guide". It was created for the festive annual Carnival in Rio de Janeiro, but ti's meant to be enjoyed everywhere.
- 3 ice cubes
- 2 ounces pineapple juice
- 1 ounce coconut liqueur
- 1 1⁄2 ounces cachaca
- 3⁄4 ounce light cream
- 2 teaspoons dark rum
- crushed ice
- 1⁄4 slice pineapple (for garnish)
- Place ice cubes in a cocktail shaker. Add pineapple juice, coconut liqueur, cachaca, cream and rum; shake well.
- Add crushed ice to a Collins glass. Strain drink into glass over crushed ice.
- Place pineapple garnish on rim of glass, and serve.