This summery cocktail pays homage to Mexico’s oldest port and home to the sweet Veracruz pineapple. Carmen Miranda would have approved. Best served using fresh pineapple.
- 4 fresh small pineapple chunks
- 2 basil leaves
- 2 shots tequila
- 1 shot sugar syrup
- 1 shot fresh lime juice
- slice of fresh pineapple
- a basil leaf (optional)
Muddle the pineapple and basil leaves in a shaker. Add the remaining ingredients and some ice and shake. Strain into a glass filled with fresh ice. Garnish with a slice of pineapple and a basil leaf, if using.
Excerpted from The Boat Drinks Book: A Different Tipple in Every Port by Fiona Sims. Copyright © Fiona Sims 2017. Published by Adlard Coles, an imprint of Bloomsbury Publishing. Reprinted with permission.