The Leblon de Praia da Carne cocktail.
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.
Chorizo-infused cachaça
•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.