1 1/2 oz. Sandy Cay Coconut Rum
10 Basil leaves
1/2 oz. Simple syrup
3 oz. Pineapple juice
Juice of one lime
Ice
Club soda, chilled
Pineapple wedge and maraschino cherry for garnish (optional)
In a cocktail shaker, muddle the basil leaves with the simple syrup.
Add the pineapple juice, lime juice, and Sandy Cay Coconut Rum along with some ice.
Shake well to blend and chill
Strain into a Collins glass half-filled with ice.
Add the club soda to fill to the top of the glass. Stir.
Garnish with the pineapple and cherry if desired.
