DrinkWire is Liquor.com’s showcase for the best articles, recipe and reviews from the web’s top writers and bloggers. In this post, Boxes and Booze offers a twist on the piña colada.

This colada variation is designed for the summer season.

It has all the bells and whistles of a party gone right or for an enjoyable quite day peacefully doing some light reading. All the traditional flavors are here, but with the additional twist of the Basil creme de coconut which is a simple recipe of coco lopez and some fresh basil blended until smooth. The Stiggins Fancy pineapple rum provides the traditional pineapple fix and a couple dashes of Pastis tones down the sweetness level to just about right. I hope you enjoy and imbibe well. Cheers.

Ingredients:

1.5oz Stiggins fancy pineapple rum

1/2oz Leblon cachaca

1.5oz Basil creme de coconut (House-made)

1/2oz Fresh lemon juice

2 dashes Pernod pastis

Garnish; Basil sprig and dehydrated lime wheel

Prep:

Combine all in mixing tin add ice and shake well. Strain into 14oz Glass and add crushed or pebble ice. Apply garnishes.

Drink designed and photographed by Jason Walsh Mixologist of Nyc