Pineapple Basil Smash Cocktail

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"This sounds completely wonderful, especially with fresh basil abundant during summer. Keeping it here for safekeeping before it disappears into cyberspace. Source: Pineapple and Coconut"

Original recipe yields 1 serving


  • Serving Size: 1 (663.8 g)
  • Calories 970
  • Total Fat - 0.5 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 17.9 mg
  • Total Carbohydrate - 221.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 208.9 g
  • Protein - 2.3 g
  • Calcium - 114 mg
  • Iron - 2 mg
  • Vitamin C - 34.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

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.*

Tips & Variations

No special items needed.


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