Vodka Pineapple Basil Smash Cocktail #drinks #earthday

This mixed drink is so invigorating and delectable, impeccable throughout the entire year. I pizzazz my meyer lemons and stop it just as stop the juice in ice solid shape plate at that point spare in cooler packs. Simple to defrost a couple and use for any formula.

I adore the mix of the sweet pineapple, herby basil, and tart lemon in this pineapple vodka basil crush mixed drink. The crushing or tangling of the pineapple and basil is the thing that makes this mixed drink amusing to make. I am totally supportive of crushing, swizzling, blending and shaking mixed drinks.

Earth day ought to be commended throughout the entire year not only one day a year. Commend the current year's earth day with this vodka pineapple basil crush mixed drink produced using terrace fixings that help keep our honey bees glad and sound!

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Ingredients:

• 3 Tbsp diced fresh pineapple
• 2-3 Tbsp sliced fresh basil
• 1 Tbsp basil simple syrup* (see notes for recipe)
• 2 oz Pau Maui Vodka
• 2 oz fresh pineapple juice
• 1/2 oz fresh meyer lemon juice
• few dashes citrus bitters
• optional - soda water

Garnish:

• Fresh basil
• Meyer lemon slice
• Pineapple leaf
• Paper straw

Instructions

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.
2. Fill glass halfway with ice, add the rest of the diced pineapple and sliced basil. Fill glass to the top with ice.
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. 
4. Garnish with fresh basil, meyer lemon slice, pineapple leaf and a paper straw

Notes
*To make the basil simple syrup combine 1 cup of sugar with 1 cup of water and 2 cups of 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, simmer for 5 minutes then turn off heat. Let sit for one hour for the mixture to infuse with the basil. Strain and cool completely before using. This can be made ahead of time and keep chilled. Will last up to 2 weeks refrigerated in an airtight container.

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