Created by Bridget Albert, Southern Wine & Spirits, Chicago
2 oz. chorizo-infused cachaça (Leblon recommended; recipe below)
4 one inch chunks of grilled pineapple
1 oz. fresh lime juice
1 heaping bar spoon of light brown sugar
In mixing glass, add grilled pineapple, lime juice and sugar. Muddle until combined. Add chorizo-infused cachaça and ice. Shake ingredients well. Strain into a chilled cocktail glass. Garnish with a thin slice of grilled chorizo and mini pineapple leaf skewer.
2 lbs. chorizo
750 ml cachaça
Slowly brown chorizo in a frying pan. Reserve rendered fat and 5 inches of the sausage link. Cool. Pour bottle of cachaça over cooled fat and sausage and set bottle aside. Let sit for 6-7 hours at room temperature. Remove sausage and pour remaining liquid into a non-porous covered container. Place container in the freezer until the fat is solidified. This may take up to 3 hours. Remove fat with a spoon. Strain mixture slowly into a coffee filter-covered glass container. Repeat the straining process until liquid is clear. Return liquid back into the cachaça bottle. Keep in fridge.