Cook The Book: The Throwdown Cocktail

1. 1

   Combine the sugar, 1/2 cup water, and the ginger in a small saucepan. Bring to a boil and cook until the sugar has dissolved, about 2 minutes. Remove from the heat and let cool. Strain out the ginger, cover, and refrigerate until cold, at least 30 minutes.

2. 2

   Combine the lime, pineapple, mint leaves, Thai basil leaves, sugar, and simple syrup in a cocktail shaker and muddle well. Add the rum and shake for 10 seconds.

3. 3

   Fill 2 rocks glasses with ice, pour the drink over the ice, and float 1 tablespoon of the cream of coconut over each drink. Garnish with mint and Thai basil sprigs.

* Per serving · 4 servings · Values may vary.

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