Pineapple Swizzle

Directions

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.