Created by ForeverMama on July 6, 2019
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
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.*