PINEAPPLE BASIL RUM FIZZ
Fresh pineapple puree is combined with lime juice, fresh basil leaves, rum, and club soda to create a fizzy refreshing tropical cocktail.
Provided by Laura / A Beautiful Plate
Categories Cocktails
Time 10m
Number Of Ingredients 6
Steps:
- Peel and core the pineapple. Cut into chunks. Place the pineapple into a high-powered blender, such as a Vitamix, and puree for 1 to 2 minutes until completely smooth. Use a tamper if necessary. This should yield roughly 4 cups (1 quart) of fresh pineapple juice. The texture should be similar to a thick pulpy orange juice. Transfer the pineapple juice to a large container or pitcher, and allow it to chill in the fridge.
- Place the lime juice and basil leaves in a clean blender container. Blend until the basil has been incorporated fully and no pieces remain. Combine 3½ cups (840 mL) of pineapple juice, the lime-basil mixture, and rum in a large pitcher. Stir thoroughly.
- Moisten the edges of chilled glasses with lime juice and dip into granulated sugar. Distribute the drink evenly among glasses, leaving roughly ½ to 1-inch of space. Finish with club soda. Garnish the glass with a sprig of fresh basil and slice of lime if desired. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 82 kcal, Carbohydrate 5 g, Sodium 1 mg, Sugar 3 g
BASIL AND LIME SORBET
Steps:
- Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.
ORANGE-MINT RUM FIZZ
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 cocktail
Number Of Ingredients 0
Steps:
- Muddle 8 large mint leaves in a cocktail shaker. Add 1 egg white, 2 ounces gold rum, 1 ounce thawed frozen orange juice concentrate and 1/2 ounce each lime juice, simple syrup and heavy cream; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass and top with seltzer. Garnish with an orange slice.
ROSEMARY CHAMPAGNE FIZZ
Provided by Food Network Kitchen
Categories beverage
Time 30m
Yield 2 drinks
Number Of Ingredients 5
Steps:
- For the rosemary simple syrup: Add the sugar, 1/2 cup water and the rosemary to a small saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool.
- For the champagne fizz: Combine a tablespoon of rosemary simple syrup (more if you like it sweeter), the gin and grapefruit juice and stir. Pour into two cocktail glasses. Top each with champagne and garnish with a sprig of rosemary. Enjoy!
BASIL GIMLET FIZZ
Frozen watermelon cubes infuse the sweet taste of summer into this cocktail.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield 1 cocktail
Number Of Ingredients 6
Steps:
- Cut watermelon into 1-inch cubes, and freeze in a single layer for at least 1 hour. Muddle basil leaves with sugar in the bottom of a glass; stir in lime juice and vodka. Add watermelon cubes. Top with seltzer; garnish with basil.
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