Bobby Flay’s The Throwdown Cocktail
Recipe information
Yield
serves 2
Ingredients
2 lime wedges
1/4 cup finely diced fresh pineapple
6 fresh mint leaves, plus whole sprigs for garnish
4 fresh Thai basil leaves, plus whole sprigs for garnish
1 tablespoon sugar
2 tablespoons Ginger Simple Syrup (recipe follows)
3 ounces golden rum
Ice cubes
2 tablespoons cream of coconut, such as Coco Lopez
Ginger Simple Syrup
1/2 cup sugar
1 (4-inch) piece fresh ginger, peeled and sliced
Preparation
Step 1
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.
Step 2
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.
Ginger Simple Syrup
Step 3
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.
