The citrus of the pineapple, the refreshment of ginger and the sweetness of the amburana. All together in an easy-to-make cocktail

IngredientesIngredients

• 50 ml of cachaça branca Prosa Mineira
• 1 pineapple slice cut into cubes
• 2 spoons of sugar
• 4 teaspoons of ginger syrup
• Ice

Method of Preparation

Lightly macerate the pineapple cut into cubes, with the sugar, into a typical glass of whiskey. Add the four tablespoons of ginger syrup. Put the ice and pour the cachaça in a circular motion. Serve with straw!

To make the ginger syrup: cut 10 to 12 ginger slices, place four teaspoons of sugar inside a glass. Seal and let the sugar stock drain for 20 minutes. Your syrup is ready.