This refreshing cordial complements any lazy summer day by the pool. It’s also fantastic for entertaining friends and family for brunch. Pair with a light fare menu of quiche, fresh fruit, and finger sandwiches. This cordial combines the tropical fruit with the fresh herbs of a summertime garden.
25 oz. grain alcohol or non-flavored vodka
1 pineapple
3 tablespoons fresh chopped basil
1. Slice the pineapple into rings.
2. Chop basil.
3. Combine pineapple and basil in bottom of infusion jar.
4. Pour in alcohol, covering pineapple and basil, and seal the jar tightly.
5. Let infuse for 30 days or more in a cool place out of direct sunlight, tasting and remixing daily until desired intensity is reached.
6. Strain or rack the cordial into a clean bottle.
7. Add simple syrup (page 113) to taste and tightly cap.
8. Let it rest out of direct sunlight for at least 30 days, preferably a year or more.
TIP
You can also add a splash of pineapple juice to this infusion.