Pineapple Basil Cocktail

This drink came about after I picked a few leaves of basil to use in cooking dinner.  I really wanted to add some rosemary too, but I killed the rosemary plant a few weeks ago.  I was sad about that death because it was this rosemary plant that I’d kept alive for two whole years!  But back to the basil…

So, I had fresh basil and I had my second attempt at an experiment:  pineapple infused vodka.   Do you know about this stuff? If you make it right, it’s really delicious.  It’s pretty simple to make:  cut up fresh pineapple and place in an airtight container and then pour vodka over the fruit, filling to the top.  The first time I made it, I made it in a larger Ball jar so I could fit an entire liter of vodka. I’ve concluded that the ‘what went wrong’ part of the first try was that I used a very cheap vodka and allowed the pineapple to soak for two weeks.  The result seemed rough and slightly sweet.    On this second try, I used a mid-grade vodka and allowed the pineapple to soak for three weeks.  The result is just much smoother.

I macerated basil and lime in the bottom of a glass.  I poured in the pineapple infused vodka and topped off with sparkling water.    The amounts below are approximates after the fact, because I didn’t measure as I made it.  If it’s not sweet enough for you, add a shot of simple syrup (or your favorite non-sugar sweetener) to taste.

3 basil leaves
juice from 1 lime
3 oz pineapple-infused vodka
2 oz sparkling water

Now I know – pineapple and basil go really well together!  Let me know if you give it a try.
-J