Pineapple Basil Smash with Vodka

This Pineapple Basil Smash uses vodka, diced fresh pineapple, pineapple juice, Meyer lemon, citrus bitters and prepared basil simple syrup. It makes one tall drink. Use the syrup as a prepared ingredient; this page covers the cocktail only.

Ingredients

• 3 tablespoons washed diced pineapple
• 2 to 3 tablespoons washed sliced fresh basil
• 1 tablespoon prepared basil simple syrup
• 2 fluid ounces vodka
• 2 fluid ounces fresh pineapple juice
• 1/2 fluid ounce Meyer lemon juice
• A few dashes commercially prepared citrus bitters
• Chilled soda water, optional
• Ice
• 1 washed basil leaf and 1 washed lemon slice, optional garnish

How to Make the Vodka Pineapple Basil Smash

1. Put about 2 tablespoons pineapple and 1 tablespoon sliced basil in a sturdy tall glass. Muddle gently, then stir in the basil syrup.
2. Fill the glass halfway with ice. Add the remaining pineapple and basil, then add more ice.
3. Shake the vodka, pineapple juice, lemon juice and bitters with ice until cold. Strain into the prepared glass.
4. If you want fizz, add the soda water after shaking. Garnish with basil and lemon.

How This Differs from the Gin Version

This version uses vodka, diced pineapple and basil simple syrup. The separate gin Pineapple Basil Smash uses a shorter juice-based ingredient list.

Wash the pineapple before cutting it. Fresh-squeezed juice can carry bacteria from raw produce, so use pasteurized or otherwise treated juice. Keep the drink and cut fruit at 40 F or colder, and discard perishables left out for more than two hours, or one hour above 90 F. Read the FDA guidance on juice safety and safe buffets . For a table with several drink choices, see the cocktail-party menu .