Beat the summer heat and take your taste buds on a tropical holiday with the Piña Colada Slushie flavoured with Thai basil.
Piña Colada Slushie with Thai Basil – Photo © Cocktails & Bars
Rum, pineapple and coconut – a tropical trinity. For this thirst-quenching slushie, we added a popular herb that brightens the drink and lifts the flavours.
Thai basil is a fast growing summer herb and easy to grow in an edible garden. It lends a herbaceous and slightly aniseed-like flavour to the frozen cocktail and cuts through some of the sweetness of the pineapple and coconut cream.
We used pineapple juice as well as frozen pineapple chunks for flavour and texture. If using a fresh pineapple, remember that the skin can be used to make tepache, and the pineapple top can be rooted in water then planted in soil to grow a pineapple plant.
Piña Colada Slushie with Thai Basil
Ingredients
- 45ml white rum
- 60ml pineapple juice
- 60ml coconut cream
- 70g pineapple chunks, frozen
- 3 sprigs of Thai basil leaves
- 1.5 to 2 cups ice cubes
Glassware: tall glass
Garnish: Thai basil sprig
Method
Add all the ingredients except ice to a blender and blend on high until smooth. Gradually add ice and blend again until the desired slushie consistency is reached. Pour into a chilled glass. Garnish with a sprig of Thai basil.
