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Pinasca 

byline: Cameron Bogue,
Beverage Manager Cafe Boulud, and Pleiades, in NYC

Inspiration was drawn from Latin culture where fresh picked fruit is dipped into salt and dried chili pepper. Combining these flavors with another Latin favorite, the Caipirinha, accentuated the caramelized flavor of grilled pineapple.

1 ¼ oz Cachaça or aged rum

2 slices Grilled pineapple*

1 oz Fresh lime juice

½ oz Simple syrup

1 Tbl Sugar

1/8 tsp Salt

1/8 tsp Cayenne pepper

Muddle grilled pineapple, lime juice and simple syrup in bottom of a shaker. Add ice and Cachaça. Shake well and strain into an ice-filled rocks glass rimmed with sweet and spicy mixture.

*Cut fresh pineapple, slice lengthwise and grill until the simple sugars are caramelized with beautiful grill marks.


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