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Big-Batch Pineapple-Basil Vodka Sours

4

0 min

Big-Batch Pineapple-Basil Vodka Sours

Big-Batch Pineapple-Basil Vodka Sours Photo 1

Time

0 min

Serving

16 persons

Calories

169

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Channel your inner mixologist with infused vodka and homemade sour mix, then shake them together for a sweet-tart sipper you can call your own.

Ingredients

  • 1/2 cups chopped fresh pineapple: 1 piece
  • (750-ml) bottle vodka: 1 piece
  • basil leaves: 0.5 cup (for garnish, fresh)
  • sugar: 1 cup
  • water: 1 cup
  • freshly-squeezed lime juice (about limes): 1 cup
  • freshly-squeezed lemon juice (about 6 lemons): 1 cup
  • ice as needed:
  • club soda as needed: (optional)
  • pineapple weges and fronds: (for garnish, fresh)

Metric Conversion

Stages of cooking

Big-Batch Pineapple-Basil Vodka Sours Photo 21
Big-Batch Pineapple-Basil Vodka Sours Photo 32
  1. For pineapple-basil vodka, put pineapple in a 1-quart jar. Top with vodka, cover, and let stand until vodka is infused with pineapple flavor, 1 to 3 days. Add basil, cover, and infuse for 1 to 2 hours; strain.   Meanwhile for the DIY sour mix, combine sugar and water in a saucepan and bring to a boil over high heat, stirring until sugar is dissolved. Remove from heat; let cool. Add lime juice and lemon juice. Chill in the refrigerator for at least 1 hour and up to 1 week.
    Big-Batch Pineapple-Basil Vodka Sours Photo 2
  2. In a pitcher, stir together pineapple-basil vodka and DIY sour mix. Serve in rocks glasses over ice. Top with club soda (if using); garnish with pineapple wedges, fronds, and additional basil. Cook's Note: Consider this the only vodka sour recipe you’ll ever need. For a single cocktail, shake together 1 ½ ounce pineapple-basil vodka and 1 ½ ounce DIY sour mix in a shaker, then strain and serve over ice. More Infused Flavors: For bumbleberry vodka, put 1 1/2 cups mixed blackberries, raspberries, and lightly smashed blueberries in a 1-quart jar. Top with 1 (750-ml bottle) vodka; let stand, covered, 1 to 3 days to infuse. Add half of a split vanilla bean and let stand, covered, 1 to 2 hours; strain.For cucumber-mint vodka, put 1 1/2 cups chopped fresh English cucumber in a 1-quart jar. Top with 1 (750-ml bottle) vodka; let stand, covered, 1 to 3 days to infuse. Add 1/4 cup fresh mint leaves and let stand, covered, 1 to 2 hours; strain.For peach-thyme vodka, put 1 1/2 cups chopped fresh peaches in a 1-quart jar. Top with 1 (750-ml bottle) vodka; let stand, covered, 1 to 3 days to infuse. Add 2 to 4 sprigs fresh thyme and let stand, covered, 1 to 2 hours; strain., put 11/2 cups chopped fresh peaches in a 1-qt. jar. Top with 1 (750-ml bottle) vodka; let stand, covered, 1 to 3 days to infuse. Add 2 to 4 sprigs fresh thyme and let stand, covered, 1 to 2 hours; strain.
    Big-Batch Pineapple-Basil Vodka Sours Photo 3

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