The Story Behind The Basil Piña Colada
There’s no better time than summer to rediscover the power of piña coladas. A piña colada is perfection in a glass. As soon as your first sip, that tasty combination of pineapple, coconut, and rum will transport you to a tropical beach. Beyond the basic ingredients, there are tons of fresh seasonal summer fruits that can be added to enhance this fabulous cocktail. This summer, I grew such an abundance of basil in my garden that I knew I needed to use some in a cocktail.
The basil enhances this drink by adding a garden fresh taste to the typical sweet flavors of pineapple and coconut. Additionally, fragrant, beautiful basil adds a lovely green color to the drink. Basil is super easy to find at your local farmers market or grocery store. If you want to kick your drink up another notch, use Thai or purple basil. Mint and thyme are fair game, too. If you’re not too keen on herbs, use summer fruit instead. I’m a fan of anything ripe and fresh, but my favorite fruits to use are strawberries, blackberries, and peaches. Now is the perfect time to sip a piña colada, because before you know it, winter will be around the corner, and we’ll be yearning for a tropical drink with seasonal fruits and herbs!
- 1 Cup Pineapple
- 1 Cup ice
- 4 Ounces White rum
- 2 Ounces Lime juice
- 2 Tablespoons Coconut cream
- 2 Teaspoon Agave nectar
- 10 Basil leafs, chopped
- Edible flowers, to garnish
- Fill a blender with all of the ingredients.
- Blend until smooth, then pour into serving glasses.
- Garnish with the edible flowers, and drink to summer!