Pineapple Swizzle

1. 1

   To make the syrup: In a heatproof container fitted with a lid, pour the boiling water over the Demerara sugar.

2. 2

   Screw on the lid and shake until the sugar has dissolved.

3. 3

   Cool completely.

4. 4

   Excess can be stored in the refrigerator, tightly covered, for a week or so.

5. 5

   Prepare the drink: In the bottom of a cocktail shaker, crush the mint leaves with the pineapple, lime juice and Demerara syrup.

6. 6

   Strain into the bottom of a tall glass.

7. 7

   Add cachaca or, for the nonalcoholic version, pineapple juice.

8. 8

   Fill the glass with finely cracked ice and stir well, preferably until the outside of the glass is frosty.

9. 9

   Top off the glass with more cracked ice and, for the alcoholic version, the Chartreuse.

10. 10

    The mint sprig garnishes both versions, which should be served with a straw.

No additional tips available.