2 oz Light rum, Probitas (Originally I used light Equiano rum, but use what you like.)
1⁄2 oz Pineapple syrup (Green Pineapple Cordial, see note)
3⁄4 oz Lime juice (I use Super juice)
1 lf Pineapple (as garnish)
1 spg Basil (as garnish)
1 sli Lime (dehydrated, as garnish)

Shake with ice and crushed ice and pour into a lowball. Top with more ice.

Garnish:Pineapple leaf (from freezer), basil leaves and dehydrated lime


This is a Cordial from Trash Tiki
Green Pineapple Cordial:
2 cups white or confectioners' sugar
Rinds from one pineapple
5-6 basil stems with leaves attached
1/2 cup water
Blend sugar and water until almost dissolved. Add basil stems and pineapple and blend until sugar is fully dissolved. Strain through a fine strainer. Bottle and refrigerate for up to 5 days.


I created this for the Equiano cocktail competition. My goal was to make a sustainable cocktail that was a mix between a Piña Colada and a Mai Tai.

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