Pineapple Basil Rum Fizz Food

BASIL-LIME RUM FIZZ

Steps:

• Make the basil syrup: Bring 1 cup water, the sugar, peppercorns and allspice berries to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves, then continue to simmer until slightly reduced, 3 to 5 minutes. Remove from the heat and stir in the 1 cup basil. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour. (You should have about 1 cup syrup, enough for 8 cocktails.)
• For each drink: Muddle the lime wedges and 2 basil leaves in a shaker with 3/4 ounce of the basil syrup. Add the light rum, fill with ice and shake well. Strain into a tall glass filled with ice and top with the ginger beer. Float the dark rum on top by pouring it over the back of a spoon. Garnish with a lime wedge.

BARBEQUED PINEAPPLE

Steps:

• Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
• Preheat grill for high heat. Lightly oil grate.
• Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.

PINEAPPLE FIZZ COCKTAIL

Steps:

• In shaker filled with ice, blend pineapple juice, sugar/syrup and rum; strain into chilled hurricane glass with ice cubes.
• Fill with Club Soda; stir.

BIG-BATCH PINEAPPLE-BASIL VODKA SOURS

Steps:

• For pineapple-basil vodka, put pineapple in a 1-quart jar. Top with vodka, cover, and let stand until vodka is infused with pineapple flavor, 1 to 3 days. Add basil, cover, and infuse for 1 to 2 hours; strain. Meanwhile for the DIY sour mix, combine sugar and water in a saucepan and bring to a boil over high heat, stirring until sugar is dissolved. Remove from heat; let cool. Add lime juice and lemon juice. Chill in the refrigerator for at least 1 hour and up to 1 week.
• In a pitcher, stir together pineapple-basil vodka and DIY sour mix. Serve in rocks glasses over ice. Top with club soda (if using); garnish with pineapple wedges, fronds, and additional basil.