Pineapple Caipirinha Recipes

Steps:

• Core the pineapple and cut into 3cm chunks. Place 8 small handfuls of pineapple, the lime juice, half the mint and the sugar into a pitcher and mash up with the end of a rolling pin or a fat wooden spoon.
• Pour in the cachaça and a little crushed ice, then pour into 8 glasses, and add more crushed ice. Pour the pineapple juice over, filling to the rim. Garnish the glasses with extra mint sprigs and cocktail sticks with pieces of pineapple threaded on.

Steps:

• Combine the sugar, mint leaves and 3 cups pineapple chunks in a pitcher. Muddle with a wooden spoon until the sugar is dissolved and the pineapple is crushed. Stir in the remaining pineapple and the cachaca and refrigerate until cold, at least 30 minutes or up to 4 hours.
• Add 6 cups ice to the pitcher and stir vigorously. Divide among glasses and garnish with mint sprigs.

Steps:

• To make the pineapple infused cachaca place the pineapple slices in a large container, pour the cachaca over the pineapple slices, close tightly and let it rest in a dark cool place for a few days - but no longer than a week.
• Use a muddler to crush and mix the limes and sugar in a cocktail shaker.
• Add the cachaca, crushed pineapple and ice, mix well and serve immediately.