Olive oil, especially one with a sweeter flavor profile, pairs well with creamy ingredients like cream of coconut. Pineapple juice gives the cocktail zing, and a single leaf of fresh basil adds an herbal grace note. Very refreshing on a warm day! Garnish with a fresh pineapple spear, if desired.
Ingredients
- 1 tablespoon extra virgin olive oil, preferably mild
- 2 tablespoons sweetened cream of coconut, such as Coco Real or Coco Lopez
- 1.5 ounces rum
- 5 ounces pineapple juice
- 1 fresh basil leaf
- 2 ice cubes
Directions
Combine all the ingredients in the jar of a blender and mix on high until combined and frothy. Pour into a Spanish chato or other short glass. Garnish, if desired, with a sprig of basil.
Makes 1 drink, but can be multiplied as desired