A mint julep variation with cachaca and pinapple juice.
4cl pinapple juice
2 dashes angostura orange bitters
Place about 10-14 mint leaves in a tumbler, add a sugarcube, 2 dashes of angostura orange bitters, a dash of soda and gently muddle to release the flavours of the mint. Fill the glas with ice then 6cl of cachaca and 4 cl pinapple juice, top with ice and add a mintspring and a dehydrated lemon wheel as garnish. Cheers!