The Pool Float

August 12, 2021

Associate Editor Ann Walczak has really been diving into beverages that are equally as delicious with or without the booze this summer. For The Pool Float, she was inspired by a drink in Toronto that uses a delicious Carribbean beverage – pinapple ginger juice. For her cocktail, she makes her own version of the juice for a refreshing kick. Garnish with frozen pineapple or, what the heck, freeze some pinapple straight into ice cubes for some extra fun.

Ingredients

6ounces pineapple juice

12grams ginger, grated

1teaspoon lime juice

4basil leaves

1/2ounce lime juice

1 1/2ounces rye whiskey

2 1/2ounces pineapple ginger juice

1/2ounce coconut milk

2dashes Angostura bitters

1/2ounce Fever Tree sparkling lemon

Preparation

1. To prepare pinapple ginger juice, whisk all ingredients together in small bowl or medium measuring cup and strain through fine mesh sieve. Store in refrigerator.

2. To prepare cocktail, add basil and lime juice to a shaker and muddle lightly. Add remaining ingredients except sparkling lemon to shaker, add ice, and shake vigorously 15 seconds until tin has frosted over. Double strain over fresh ice in highball glass or tiki cup. Top with sparkling lemon and garnish with fresh or frozen pineapple.