Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 22.5 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "22.5 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 90 ml | Light gold rum 1-3yo — {"raw_name": "Light gold rum 1-3yo", "raw_measure": "90 ml Light gold rum 1-3yo", "parse_status": "parsed", "mapping_status": "new_raw"} | base |
| 1 whole | Pineapple (fresh) — {"raw_name": "Pineapple (fresh)", "raw_measure": "1 whole Pineapple (fresh)", "parse_status": "parsed", "mapping_status": "new_raw"} | garnish |
| 15 ml | Superfine/caster sugar — {"raw_name": "Superfine/caster sugar", "raw_measure": "15 ml Superfine/caster sugar", "parse_status": "parsed", "mapping_status": "new_raw"} | sweetener |
- Select and pre-chill a PINEAPPLE SHELL (FROZEN) GLASS.
- Cut the top off a small pineapple and carefully scoop out the flesh from the base to leave a shell with 12mm (½ inch) thick walls. Place the shell in a freezer to chill.
- Cut a straw sized hole in the sliced off top of the pineapple shell for use as a lid.
- Remove the hard core from the pineapple flesh and discard; roughly chop the remaining flesh, add other ingredients and BLEND with one 12oz scoop of crushed ice.
- POUR into the pineapple shell. (The flesh of one pineapple blended with other ingredients will fill two shells.)
- Serve with a straw.
Ice: ice
{"date_published": "2016-04-10 14:51:44", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1/abacaxi-ricaco", "image_url": "https://cdn.diffordsguide.com/cocktail/KO58rv/square/0/512x512.webp?v=1737701571"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.