Having had a whirlwind and fabulous trip to the Salone del Gusto sponsored
by SlowFood USA
I had to high tail it to domestic tropical shores for some consultations.
While here, I needless to say, did some research and a bit of mixing.
The palm trees swaying and the lilting seas led me to mix up a cocktail or two of my own.
The High Tail Cocktail
Take the peel and skin of approximately 1/4 of a pineapple and
cover it with 1 cup of Cachaca
Let sit overnight (or longer)
The spirit will take on a golden color as the flavor of the fruit is absorbed.
I use the old taste method to decide when I feel the flavor is right.
Strain off the flesh, throw out the solids, and reserve the liquid.
Next I take to making a ginger syrup with a one cup to one cup, sugar - water ratio and add about a a half an inch of ginger. I heat up the mixture until the sugar has disappeared, never quite bringing it to boil. Again strain off the solids and reserve the liquid.
For one Cocktail:
In a shaker filled with ice add 2 ounces of the Pineapple Cachaca
add about 1.5 ounces of freshly squeezed lemon juice (strained)
add about 4 T. of the ginger syrup, always adjusting the amount to your preferred level of sweetness.
SHAKE, SHAKE, SHAKE
and strain into a martini style glass.
Garnish with a piece of pineapple and a lemon peel (I like to squeeze the peel over the drink to express the oils from the peel before dropping it in.
Remember, taste it to adjust to your palate.