Summer might officially be over on the calendar, but it’s still warm weather in my neck of the woods. While some have made the switch to fall cocktails with apples, spices and pumpkin, I’m holding on to the summer cocktails for just a little longer. It is my favorite season after all. If you care to join me in extending the summer just a little bit longer, fire up the grill and enjoy this pineapple cachaca cocktail with me.
Truth be told, I don’t actually own a barbecue – which is one of the reasons I rarely do grilled fruit cocktails. But, I do have one of those George Foreman grills and it actually works well for grilling smaller amounts of food (like one chicken breast or two slices of pineapple). So, if you’re like me and don’t have a grill or don’t feel like turning yours on to make this pineapple cachaca cocktail, don’t fret. It can still be done with a Foreman grill or even a cast iron skillet. It’s called being resourceful, people.
And one other note about this pineapple cachaca cocktail, I preferred my cocktails on the not so sweet side so I didn’t add any sweetner other than the pineapple and vermouth. If you like yours sweeter, add simple syrup to taste.
- 1 slice grilled pineapple
- 5 sage leaves
- 1-1/2 ounces cachaca (I used Cachaca 51)
- ¾ ounce blanc vermouth (I used La Quintinye Vermouth Royal Blanc)
- ½ ounce lime juice
- 2 pineapple leaves for garnish
- Put a slice of pineapple on the grill and cook until it has nice brown grill marks on both sides.
- Cut up the slice of grilled pineapple, removing the middle section, put in a cocktail shaker and muddle.
- Add remaining ingredients (except for garnish) and fill with ice.
- Shake and double strain into a rocks glass filled with ice.
- Garnish with pineapple leaves and enjoy.
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Note: I received samples of Cachaca 51 and La Quintinye Vermouth Royal that were used in the creation of this cocktail. All thoughts, opinions, images and recipe are my own.