We recently visited S.Y. Kitchen in Santa Ynez. We tried a Pineapple and Basil Margarita that was to die for. S.Y. Kitchen was kind enough to share the recipe (see below). This is refreshing cocktail for a hot day!
We recommend using one of these or these to make the pineapple puree. When it comes to ingredients like this, we like to make a large batch and store the rest in these. For a party, we’d suggest making a larger batch in a pitcher like this. We would make it directly in the pitcher and stir. You can chill it ahead of time in the refrigerator then stir with ice to finish.
Serve in glasses like these, these, these, or these. We loved the garnish of a dehydrated pineapple. You can make several of them in one of these and then store them in jars like this, similar to what S.Y. Kitchen does at their bar.
At home, we decided to serve ours over ice in this W&P pineapple tumbler c/o. It was perfect for a hot day.
Thank you to S.Y. Kitchen for hosting us and sharing the recipe.
- 2-3 basil leaves
- 2 oz fresh pineapple purée
- 1½ oz blanco tequilla
- 1 oz fresh lime juice
- ¼ oz agave syrup
- Clap the basil leaves between your hands to release aromatics. To a shaker, add the basil, pineapple, tequila, lime juice, agave syrup, and ice. Shake and strain into a coupe. Garnish with a dehydrated pineapple slice.