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Pineapple Basil Cocktail

July 16, 2016

Lala is always right. That is a fact that I have grown to understand. Throughout my life I constantly question my cousin’s advice {I honestly don’t know why at this point} but no matter what it is, she is just always right. She loves to do the I told you so dance so I just say it before she tells me so.

 

 

One thing she was right about, just like everything else, was the perfect flavors of a Pineapple Basil Cocktail. I truly laughed at her the first time she mentioned mixing pineapple and basil in her drink. I thought that basil leaves were meant to be used for sauces, pesto, and garnish. Definitely not for a drink. Or at least one that I would actually drink.

 

Wouldn’t you know that a Pineapple Basil Cocktail is just exactly what the doctor ordered for summer? It is refreshing, light and bittersweet. For months, I had plans to make a sangria using pineapple as the base. But after trying my cousin’s preferred adult beverage of choice, I realized that that wouldn’t be necessary. I’ll save a sangria for another day using some seasonal fruits of choice. Maybe watermelon or maybe passionfruit? Hmm…rainier cherries?

 

 

Leave your recommendations for future summer beverages in the comments below. Just don’t forget to include this wonderful Pineapple Basil Cocktail on the menu for your next gathering. It’s sure to be a hit.

 

XO

 

 

Pineapple Basil Cocktail

 

Wouldn't you know that a Pineapple Basil Cocktail is just exactly what the doctor ordered for summer? It is refreshing, light and bittersweet and sure to be a hit.

 

 

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves:  6-8

 

 

 

 

Materials

 

Ingredients

  • 4 oz basil leaves

  • 1 gal pineapple juice

  • ½ cup Bombay Sapphire gin*

  • 1 cup pineapple, cubed

  • 1 (8 oz) bottle of club soda

 

Instructions

  1. Wash and dry pitcher.

  2. Set out mason jars. Place a blue & white straw in each.

  3. Remove all the basil leaves from the stems. Toss them into your pitcher. Top with pineapple juice and gin. Pour in raw honey. Whisk into the cocktail. Refrigerate.

  4. Cut your pineapple into cubes. Slice an opening on each cube to attach on the mason jar or straw. Garnish each jar with a pineapple wedge and basil leaf.

  5. Before serving, add club soda to the pitcher of sangria. Whisk to combine.

  6. Serve in your prepared mason jars.

  7. Cheers!

 

Notes

* The gin can be omitted or replaced with unsweetened sparkling white grape juice sold nationwide.

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