Instructions

1. Shake all ingredients together with ice for 10 to 15 seconds. Strain over crushed ice in a highball glass. Garnish with sliced pineapple and extra basil leaves.
2. To make PINEAPPLE SYRUP: Remove skin and core of 1 pineapple. Slice into 1-in (2.5 cm) thick slices. Chop pineapple and transfer to a blender. Pulse until smooth consistency. Pour blended pineapple through a cheesecloth, squeezing out all juice into a glass bowl. Add equal parts sugar to pineapple juice and stir to dissolve. Store in a clean glass jar or bottle and keep refrigerated.