Caramel Black Rasberry Mai...

add the chopped fresh pineapple to boston glass, then add the white sugar. caramelise the demarera sugar with culinary blow torch, and drizzle onto pineapple and sugar. add the orgeat muddle all ingredients to a liquid consitancy. squeeze and drop all limes into glass and then add all spirits. ice and shake hard. double strain onto crushed ice base float 12.5 ml chambord, then garnish with pineapple leaf and rasberry