The Ghee Spot

It only makes sense to have the first signature cocktail pay homage to our brand. Thus, I present to you, The Ghee Spot.

Light, refreshing, and summery, are just a few adjectives for this herbal booze back cocktail. The Ghee Spot is perfect for a casual cocktail or even a fancy dinner party…as is the G(hee) Spot.

There are many great things about this cocktail but one of the best elements is that the base of the cocktail is the pineapple basil lemonade. So you can easily have two batches – alcoholic and non- alcoholic for those that prefer to keep things sober.

I’ve created this cocktail to be gin based, however, there’s no reason you couldn’t swap gin for rum and make it a tropical drink. All in all it’s a fabulous drink! Especially fun was the portion of the creation process where we just tried a number of spirits in a row. It was a drunk afternoon, to say the least. By sip 10-15 I’m not clear that we could even taste anything beyond, “happy”. Before that point in the evening, the group consensus was that we loved that the combination of pineapple, basil, lemonade, and gin came together in an earthy and herbal cocktail, simply because at first pass you’d assume it would be saccharine and sweet. But fear not, it wasn’t. I find many cocktails with pineapple juice are far too sugary but this was bliss in a champagne coupe.

We all love a good cocktail, so don’t forget to put these on the drink list:

The Ghee Spot

Course: DrinksCuisine: American, PunjabiDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Total time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 cup fresh lemon juice

• 1/3 of a pineapple (minimum of 4 inches), cored

• 10 basil leaves

• 1/4 cup sugar

• 2 cup water

• 2 oz gin per cocktail

• Ice for shaking

Directions

• Skin and core pineapple, set aside.
• In a blender, mix lemon juice, sugar, and water. Give it a couple quick pulses to dissolve sugar.
• Add pineapple and blend till smooth.
• Sieve mixture and return to blender.
• Add in basil and pulse a few times to chop up the basil.
• In batches mix the pineapple basil lemonade, ice, and gin. Shake till cold. Strain into cold glasses.
• Serve immediately.

Notes

• Pineapple Basil Lemonade can be made 1-2 days prior to use. Store in the refrigerator.

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