- 45 ml (1 1/2 oz.) dry gin
- 120 ml (4 oz.) pineapple juice
- A few drops of blue curaçao
- 3 ice cubes
- 2 sprigs fresh basil*
Pour curaçao in a highball glass containing one ice cube. Set aside.
Combine the gin, pineapple juice and one sprig of basil in a shaker containing two ice cubes.
Shake vigorously for 8 to 10 seconds or until mixture is foamy.
Carefully strain into the glass to create a layered cocktail, using an ice strainer.
Garnish with the other sprig of basil.
* Can be replaced with thai basil, available in many supermarkets.