Cook The Book: The Throwdown Cocktail

• 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
• 1/2 cup sugar
• 1 (4-inch) piece fresh ginger, peeled and sliced

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. 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. 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.

lime wedges, fresh pineapple, mint, fresh thai basil, sugar, ginger simple syrup, golden rum, cubes, cream of coconut, sugar, fresh ginger

Taken from www.seriouseats.com/recipes/2010/11/cook-the-book-the-throwdown-cocktail.html (may not work)