500 gmpineapple, core removed, coarsely chopped1 cup (firmly packed)mint2limes, cut into wedges75 gm (⅓ cup)panela sugar (see note)200 mlcachaça (see note)To serve: chilled soda water and Angostura bitters
Muddle pineapple, mint, lime and sugar in a jug, add cachaça, divide among glasses filled with ice, add soda and bitters to taste, serve.
Note Panela sugar is available from select
delicatessens. If cachaça, a spirit made from fresh sugarcane
juice, is unavailable, substitute dark rum.