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Piña-pirinha

Xania Woodman

Thu, Jun 4, 2009 (midnight)

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Pronounced like Caipirinha (kai-peer-EEN-ya), the Piña-pirinha (PEEN-ya-peer-EEN-ya), in just three ingredients, takes just the pineapple elements of a piña colada, spikes them (thank you, Skyy) and introduces them to the Caipirinha (Brazil’s national cocktail) via cachaça (Brazil’s national spirit, rum) with just a touch of agave syrup. Clean, straightforward and refreshing without too much sweetness or acidity. And the agave syrup adds a smokiness that should be much appreciated by steakhouse diners. Parentheticals aside, let’s have three cheers for simplicity!

The Details

Piña-pirinha
Rare 120
Hard Rock Hotel, $12

Ingredients:

1.25 oz. Skyy Infusions Pineapple

0.25 oz. Agave Nectar

1.25 oz. Cabana Cachaça 

Method:

Combine all ingredients in a cocktail shaker over ice, shake vigorously and strain over fresh ice into a chilled rocks class. Garnish with a dehydrated pineapple slice. 

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What is that cool looking gold thing mixed into the drink ?

Nice picture.

Posted by: mkiyojima on 6/6/09 at 1:47 a.m. (Suggest removal)

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