Pineapple Frappé
This is the cocktail that Ricardo likes to make when he travels to Florida. Basil leaves, sugarcane syrup, chili pepper, rum and pineapple juice: That’s all the ingredients needed to feel like you’re in the South.
Ingredients
- 8 basil leaves
- 1/2 oz (15 ml) clear cane syrup
- 2 thin rounds jalapeño pepper
- 2 oz (60 ml) pineapple juice
- 2 oz (60 ml) Plantation pineapple rum
- 3 drops Angostura-type bitters
- 1/2 cup (125 ml) ice cubes, plus more for serving
- 1 pineapple slice, for garnishing
Instructions
- In a shaker, use a cocktail muddler to crush the basil leaves with the cane syrup in order to extract the fragrance.
- On a baking sheet, using a kitchen torch, burn one of the jalapeño rounds. Add it to the shaker along with the pineapple juice, rum, bitters and ice cubes. Shake vigorously for 1 minute.
- Strain through a sieve into a very cold tiki glass and top with ice cubes. Garnish with the pineapple slice and the uncooked jalapeño round.
This is the cocktail that Ricardo likes to make when he travels to Florida. Basil leaves, sugarcane syrup, chili pepper, rum and pineapple juice: That’s all the ingredients needed to feel like you’re in the South.