Pineapple Basil Smash Cocktail

Step 1

In a tall Collins glass muddle, 2 tablespoons of the diced pineapple with one tablespoon of the sliced basil then add the basil simple syrup and stir.

Step 2

Fill glass halfway with ice, add the rest of the diced pineapple and sliced basil. Fill the glass to the top with ice.

Step 3

In a cocktail shaker combine the rest of the cocktail ingredients and shake well then fill the glass adding more ice if needed. If you desire a drink with some fizz don’t fill the entire glass with the cocktail mixture and add an ounce of soda water.

Step 4

Garnish with fresh basil, Meyer lemon slice, pineapple leaf, and a paper straw

Basil Simple Syrup

Step 5

Combine the sugar, water, and fresh basil leaves in a saucepan over medium heat. Smash the leaves a bit while stirring the mixture to dissolve the sugar. Bring the mixture to a simmer and simmer for 5 minutes then turn off the heat.

Step 6

Let sit for one hour for the mixture to infuse with the basil. Strain and cool completely before using.

Step 7

This can be made ahead of time and keep chilled. Will last up to 2 weeks refrigerated in an airtight container.*