Name: Pineapple Frappé
Prep time: 10 min
Total time: 10 min
Yield: 1 serving(s)
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

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

Preparation

- 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.

Pineapple Frappé

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Cocktail Kit