Basil Smash Piña Colada

From: Half Baked Harvest

 
Quick and easy to put together, the perfect frozen cocktail to celebrate the unofficial start of summer!

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 4 limes, quartered
• 3/4 cup fresh basil or mint leaves
• 8 ounces (1 cup) white rum
• 2 ounces (1/4 cup) dark rum
• 3 1/2 cups fresh or frozen pineapple chunks
• 1 cup canned coconut cream

Salted Lime Sugar

• zest of 1 lime
• 2 tablespoons granulated sugar
• flaky sea salt (optional)

Instructions

• To make the lime sugar. Combine the lime zest, sugar, and a pinch of salt on a shallow plate. Rim your glasses in sugar.

• In a cocktail shaker or glass jar, muddle the lime juice, basil (or mint), and 1-2 tablespoons lime sugar (if using) together, squashing everything to release the juices. Add the white rum and dark rum. Fill with ice and shake until combined. Strain into a blender.

• To the blender, add the pineapple chunks and coconut cream, blend until smooth. Add 3 cups ice and blend until "frozen". Pour into your prepared glasses. Finish with a sprinkle of lime sugar and fresh basil. If you have a paper drink umbrella, add that too. Enjoy immediately.

Recipe Notes

Pineapple: if you have time, cut a ripe pineapple into chunks, freeze for 3 hours (or longer), then use those frozen chunks as directed. This will give you the BEST pineapple.

Sugar: I don't personally add sugar to the drink, as I find the drink to be sweet enough with just the sugared rim and the pineapple. But if you like a sweeter drink, use the sugar as well.

Coconut Cream: you can buy canned coconut cream or use the coconut cream on the top of a can of full-fat coconut milk. You'll want to use the cream, not the coconut water. I always use unsweetened coconut cream.