Little Prince is a robust summer cocktail with rum, cognac, pineapple basil syrup, and lime. It’s a bold departure from standard summer cocktails like a mojito or mint julep. Fresh pineapple garnish adds a little fruity touch without effecting the sweetness of the overall taste. Although bold, it’s still refreshing, and the perfect compliment for a warm patio.
Rum – When choosing the rum, I wanted something that was full bodied, not too sweet, with a bit of honey and citrus. For that, I chose Appleton Estate’s Signature Blend.
Cognac – With the rum being the backbone to the cocktail, I wanted something that would add a little spice and heat. I’ve worked with Pierre Ferrand 1840 for a long time, because it’s delicious on it’s own and perfect in cocktails. Similar to the rum, it showcases a full warm body with honey and fruit but adds a little spice.
Syrup – For this cocktail, I made a pineapple basil syrup. It’s fresh, herbal, and not too sweet. Fresh pineapple is awesome to use in cocktails because the flavor comes through so well and plays nicely with the fresh basil.
Pineapple Basil Syrup
- 1 pineapple
- 7-8 basil leaves
- Water
- Sugar
To start, cut the top and bottom off of your pineapple. Slice off the outer peel, and don’t worry about perfection when it comes to clearing off all the prickley bits. Slice down the core vertically, and chop the fruit into 1 inch chunks.
In a saucepan, muddle the pineapple and basil leaves gently with 2 cups of water. Put on medium heat, and allow to simmer for 7-10 minutes. Using a chinois or tamis, strain out the liquids and press fruit against the strainer with a rubber spatula. Measure your liquid, and while still hot, add equal parts white sugar.
Allow to cool, then refrigerate in air-tight containers.
Little Prince
- 1.5 Rum
- .75 oz Cognac
- .75 oz Fresh lime juice
- 1 oz Syrup (more or less, depending on how sweet you’d like it)
Combine all ingredients into a shaker, add ice, and shake. Pour directly into a double old fashioned glass, and garnish with a chunk of pineapple and a sprig of basil or pineapple leaf.
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bout the Author: Ashley R. is Bartender in Boise, Idaho. She’s known for challenging traditional expectations regarding what a cocktail should be, and having an intuitive understanding of the way flavors interact.
