To make the easy version of this recipe, use pineapple juice instead of fresh chunks and omit the basil in the drink. Place some chopped fresh leaves on top for garnish. Smoky flavours can be a great accent to pineapples, whether in the form of liquid smoke or a smoky whisky.
Pineapple Basil Caesar
4 1-inch chunks fresh pineapple
4 fresh basil leaves, ripped, plus more for garnish
2 dashes jalapeño hot sauce
2 dashes Worcestershire sauce
5 grinds fresh cracked black pepper
1 oz 100 per cent blue agave tequila
4 oz Mott’s Clamato
salt and pepper, to rim glass
pineapple chunks, to garnish
In a mixing glass, muddle all ingredient except tequila, Mott’s Clamato, salt and pepper and garnish.
Add tequila and Mott’s Clamato to glass, and stir well to mix.
Rim highball glass with salt and pepperand fill to the top with ice.
Strain the mixture into the highball glass.
Dip pineapple in salt and pepper, and skewer. Garnish with pineapple skewer and basil leaves.
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