Named the official cocktail of the 2009 San Francisco Cocktail Week, this tropical concoction mixes pineapple vodka with Cachaça, a Brazilian liquor similar to rum. A strawberry is the perfect sweet, colorful garnish to top it off. Note that the recipe contains a raw egg white for its frothy texture.
- 1 Oz. Sagatiba Velha Cachaça
- 3/4 Oz. Skyy Infusions Pineapple Vodka
- 1/2 Oz. Benedictine
- 1/2 Oz. fresh lime juice
- 1 large egg white
- 1 Driscoll's Strawberry, for garnish
- Angostura Bitters, for garnish needs to be added
Combine Sagatiba Velha Cachaça, Skyy Infusions Pineapple Vodka, Benedictine, lime juice, and egg white in an ice-filled shaker and shake for 20 to 30 seconds, or until well chilled.
Strain through a fine strainer into a chilled Champagne coupe glass, and garnish with a strawberry that has been doused with Angostura bitters.