1 serving
Ingredients
1 ounce of cachaca (agricultural rum)
1/2 tablespoon of maraschino liqueur
1 1/2 ounces of juice from pan-seared pineapple brushed with butter
2/3 ounces of grapefruit juice (recommended cultivar: Florida Star Ruby)
dash of angostura bitters
For the pan-seared pineapple with butter:
2 tablespoons of butter (recommended: grade AA & First Quality butter)
1/4 of whole pineapple or 8-10 quarter-slices (recommended: high sugar cultivars like Kona Sugarloaf)
Total: about 3 1/2 ounces per serving (guide for glassware)
Small triangular wedge of pan-seared pineapple for garnish
Equipment
Pan
Utility knife and chopping board
2-piece Boston shaker
Hawthorne strainer
Muddler
Funnel
Sieve
Glass bottle (perhaps reused from finished spirits, at least 7 ounces in capacity)
Champagne saucer glass (5 ounces), for service
Preparation
Chill the glassware and spirits until ready for use. Wash fruits thoroughly.
Prepare pan-seared pineapple with butter:
Skin the fresh pineapple, retaining the quarter-slices nearest to the base -- the sweetest part. Melt butter in pan and then sear the pineapple slices over low to medium heat until lightly caramelized. Put aside to cool and remove excess butter.
Once cooled, place pineapple slices, one at a time, into the glass half of the Boston shaker. With the flat side of the muddler placed into the base, apply downward pressure using the insides of your palm. Muddle until most solid ingredients are well broken up. Using a funnel and sieve, strain the mixture into the glass bottle. Repeat and then refrigerate till ready for use.
Prepare the garnish:
Reheat a pan-seared slice of pineapple right before use. Cut to a proportionate size and triangular shape. Place along the rim of the glassware while still warm, right before use.
Prepare the cocktail:
For the grapefruit, keep at room temperature and cut perpendicularly across the segments for optimum juice. Juicing should be done right before use, while pulp should be strained out. Measure the required ingredients into the glass half of the Boston shaker.
Top up the metal half of the Boston shaker (about 3/4 full) with ice cubes. Place the glass half over the metal portion while pouring in the ingredients. Give a firm knock on the base of the glass half with your palm, ensuring it forms a tight fit with the metal portion. Shake and chill cocktail shaker with firm, concise and vigorous strokes until your hands can't take the cold.
Holding the metal half at the bottom, knock it firmly around the rim to loosen and remove the glass half. Strain the contents of the metal half into the glassware using the Hawthorne strainer.
Serve immediately, very chilled, in contrast with the warm garnish.
[Flavor Impressionist's Notes: 1 ounce is equivalent to 30 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml), 2/3 ounce is equivalent to 20 milliliter (ml), 1/2 tablespoon is equivalent to 7.5 milliliter (ml), 1 dash is equivalent to 1.875 milliliter (ml) or 1/8 teaspoon.]
Variation
If Fee Brothers orange bitter is available, replace the angostura with it.
Recipe and photo by Damian Sim
