Hot House cocktail.

Hot House

Enjoy the tropical flavors of grilled pineapple and cachaca in this Hot House cocktail.

Ingredients

·         1 slice grilled pineapple

·         5 sage leaves

·         1-1/2 ounces cachaca (I used Cachaca 51)

·         ¾ ounce blanc vermouth (I used La Quintinye Vermouth Royal Blanc)

·         ½ ounce lime juice

·         2 pineapple leaves for garnish

Directions

1.        Put a slice of pineapple on the grill and cook until it has nice brown grill marks on both sides.

2.        Cut up the slice of grilled pineapple, removing the middle section, put in a cocktail shaker and muddle.

3.        Add remaining ingredients (except for garnish) and fill with ice.

4.        Shake and double strain into a rocks glass filled with ice.

5.        Garnish with pineapple leaves and enjoy.