Costa Rican Pineapple Basil Cooler with Fresh Lime and Cane Sugar

Blend the pineapple chunks with 1/2 cup of cold water until completely smooth, then strain the puree through a fine sieve, pressing on the solids, to yield about 2 cups of clear-ish juice.

Serves 4

Ingredients

• 3 cups fresh pineapple, cut into chunks, plus 4 spears for garnish
• 1/2 cup fresh basil leaves, loosely packed, plus 4 sprigs for garnish
• 6 oz guaro (Costa Rican cane spirit) or blanco tequila
• 1/2 cup fresh lime juice (about 4 limes)
• 1/3 cup cane sugar syrup (equal parts cane sugar and hot water, cooled)
• 1 cup sparkling water, well chilled
• 4 cups ice cubes, plus more for the glasses
• 1 pinch fine sea salt
• 4 lime wheels, for garnish

Instructions

1. Blend the pineapple chunks with 1/2 cup of cold water until completely smooth, then strain the puree through a fine sieve, pressing on the solids, to yield about 2 cups of clear-ish juice.
2. Press the basil leaves firmly between your palms once or twice to bruise them, which releases the oils without shredding the leaves into bitter green flecks.
3. Combine the bruised basil, cane sugar syrup and lime juice in a pitcher and muddle gently for about 20 seconds, then let the mixture infuse for 10 minutes at room temperature.
4. Strain out the basil, then stir in the pineapple juice, the guaro and the pinch of salt. The salt is not optional here; it rounds off the sharp edge of the lime.
5. Refrigerate the pitcher for at least 1 hour, until thoroughly cold. A cold base means the ice dilutes far less once the drinks are poured.
6. Fill four tall glasses to the brim with ice and divide the chilled mixture among them, leaving about 2 cm of headroom in each.
7. Top each glass with sparkling water and stir once, gently, from the bottom up, so the bubbles survive.
8. Garnish each glass with a pineapple spear, a lime wheel and a basil sprig, slapping the sprig against your palm first to wake up the aroma.
9. Guaro is Costa Rica's national cane spirit, clean and nearly neutral, which is why it disappears so willingly into fruit. In sodas and bars along the Pacific coast it is served with whatever is ripe, and in July that means pineapple by the crate. Basil is the modern addition and the reason this drink tastes like more than sweet juice; if you have no guaro, a blanco tequila plays the same quiet supporting role.

Nutrition (estimated, per serving)

• Calories: 255 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 31g
• Sodium: 45mg