PIÑA ASADA BEBIDA
2 oz (60 ml) Casamigos Tequila Reposado
½ oz (15 ml) Pineapple Syrup, recipe follows
¾ oz (22 ml) fresh lemon juice
1 dash Angostura bitters
6 to 8 basil leaves
- 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.
- 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.