- 3/4 oz. lemon juice
- 3/4 oz. plum syrup
- 1 oz. pineapple juice
- 1 1/2 oz. cachaca (21+)
- 1 oz Perrier® Original Carbonated Mineral Water
- Picked mint
- Creole bitters
- Mint sprig
- Crushed ice
For the plum syrup, mix 1 quart plum juice w/ 1 quart sugar and stir until dissolved, add the skins of half an orange peel. Build the drink in the glass. Start with a pinch of picked mint (10 leaves),lightly muddle the mint in the bottom of the glass. Next pour the syrup over the mint.
Add some crushed ice (take regular ice and place in between the folds of a linen and hammer to crush ice), and then use the back of a spoon to layer the pineapple juice on top along with the cachaca, lemon juice, and Perrier® Original Carbonated Mineral Water. Add more crushed ice (do not fill all the way to the top, leave about an inch).
Top with 6 dashes creole bitters. Top with more crushed ice and garnish with a mint sprig. Use overproof spirit (120 or above) to light the top on fire. (Optional). Please note: this drink/all the ingredients are meant to be swizzled/completely mixed before consumed.