3 mint sprigs, leaves only, plus one mint sprig for garnish
3 chunks pineapple
1 ounce lime juice
3/4 ounce Demerara syrup
2 ounces cachaça or pineapple juice
Finely cracked ice
1 teaspoon green Chartreuse, optional
Steps:
To make the syrup: In a heatproof container fitted with a lid, pour the boiling water over the Demerara sugar. Screw on the lid and shake until the sugar has dissolved. Cool completely. Excess can be stored in the refrigerator, tightly covered, for a week or so.
Prepare the drink: In the bottom of a cocktail shaker, crush the mint leaves with the pineapple, lime juice and Demerara syrup. Strain into the bottom of a tall glass. Add cachaça or, for the nonalcoholic version, pineapple juice. Fill the glass with finely cracked ice and stir well, preferably until the outside of the glass is frosty. Top off the glass with more cracked ice and, for the alcoholic version, the Chartreuse. The mint sprig garnishes both versions, which should be served with a straw.
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