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Photo by Emily Baker



This summery cocktail offers a delicious take on tiki.


1 1/2 oz. cachaça

3/4 oz. fresh lime juice

3/4 oz. fresh pineapple juice

1/2 oz. basil syrup (see below)

Barspoon allspice dram

Ice cubes

Cracked ice

Tools: shaker, strainer

Glass: double Old Fashioned

Garnish: fresh basil leaf 

Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.


For the basil syrup: Combine 1/2 cup fresh basil leaves with 1/2 cup raw sugar and 1/2 cup near-boiling water. Stir until sugar dissolves and let cool to room temperature. Strain into a clean glass jar and keep refrigerated for up to two weeks.


Ricky Gomez, Riffle NW, Portland, Oregon




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