Big-Batch Pineapple-Basil Vodka Sours Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 1/2 cups chopped fresh pineapple
• 1 (750-ml) bottle vodka
• 1/2 cup fresh basil leaves, plus more for garnish

DIY Sour Mix

• 1 cup sugar
• 1 cup water
• 1 cup freshly-squeezed lime juice (about 4 limes)
• 1 cup freshly-squeezed lemon juice (about 6 lemons)
• Ice as needed
• Club soda as needed (optional)
• Fresh pineapple wedges and fronds, for garnish

Directions

1. Prepare the Pineapple-Basil Vodka: Place chopped pineapple in a 1-quart jar. Pour the vodka over the pineapple, cover, and allow to sit until the vodka is infused with the pineapple flavor, about 1 to 3 days. Once infused, add basil leaves, cover the jar again, and let it sit for an additional 1 to 2 hours. Strain the mixture to remove solids.
2. Prepare the DIY Sour Mix: In a saucepan, combine sugar and water. Heat over high, stirring until the sugar dissolves completely. Remove from heat and allow to cool. Once cooled, stir in freshly-squeezed lime juice and lemon juice. Chill the mixture in the refrigerator for at least 1 hour, or up to 1 week.
3. Combine the Ingredients: In a pitcher, mix together the prepared pineapple-basil vodka and DIY sour mix. Stir well.
4. Serve: Fill rocks glasses with ice and pour the pineapple-basil vodka and sour mix blend over the ice. If desired, top with club soda. Garnish with fresh pineapple wedges, fronds, and extra basil leaves.

Cook's Note:

Consider this the only vodka sour recipe you'll ever need. For a single cocktail, shake 1 ounces of pineapple-basil vodka and 1 ounces of DIY sour mix in a shaker. Strain and serve over ice.

Additional Infused Flavors:

• Bumbleberry Vodka: In a 1-quart jar, combine 1 1/2 cups of mixed blackberries, raspberries, and lightly smashed blueberries with 1 (750-ml) bottle vodka. Let sit, covered, for 1 to 3 days. Add half a split vanilla bean and let it sit, covered, for an additional 1 to 2 hours. Strain and use as desired.
• Cucumber-Mint Vodka: Place 1 1/2 cups of chopped fresh English cucumber in a 1-quart jar. Add 1 (750-ml) bottle vodka and allow to sit, covered, for 1 to 3 days. Afterward, add 1/4 cup of fresh mint leaves and let it sit, covered, for 1 to 2 hours. Strain before using.
• Peach-Thyme Vodka: In a 1-quart jar, combine 1 1/2 cups of chopped fresh peaches with 1 (750-ml) bottle vodka. Let it sit, covered, for 1 to 3 days. Add 2 to 4 sprigs of fresh thyme and let it sit for 1 to 2 hours, then strain.

Nutrition Facts (per serving)

Calories	170
Total Fat	0g
Saturated Fat	0g
Cholesterol	0mg
Sodium	5mg
Total Carbohydrate	18g
Dietary Fiber	1g
Total Sugars	16g
Protein	0g
Vitamin C	19mg
Calcium	9mg
Iron	0mg
Potassium	65mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin of the Pineapple-Basil Vodka Sour

The vodka sour cocktail has its roots in the early 19th century, evolving from the classic whiskey sour. This modern twist, combining the tropical sweetness of pineapple and the fragrant herb basil, introduces a refreshing and contemporary variation of the original. Infused vodka cocktails gained popularity in the 2000s as bartenders began experimenting with flavor infusions, making this particular recipe a product of both tradition and innovation. While the addition of pineapple and basil is relatively new, the method of infusing spirits with fruits and herbs has deep historical roots in distilling culture.

Regional Variations and Influence

This cocktail embodies the fusion of various regional influences. The pineapple, a tropical fruit native to South America but widely cultivated in various regions, especially in the Caribbean and Southeast Asia, gives the drink a sunny, exotic vibe. Basil, traditionally associated with Mediterranean cuisines, brings a fresh, aromatic twist that complements the sweetness of the pineapple. The concept of infusing vodka is particularly popular in North America, where craft cocktails have become a staple of the culinary scene in major cities, blending international flavors into localized recipes.

Differences from Similar Drinks

While vodka sours in general share a base of vodka, citrus juice, and sugar, this particular version stands out due to its unique infusion of pineapple and basil. Traditional vodka sours often rely solely on lemon or lime for the sour component, whereas this recipe adds a fruity depth with pineapple, and a hint of herbaceous flavor from basil. Compared to other fruit-infused cocktails like the classic cosmopolitan or the fruit-forward mojito, the vodka sour with pineapple and basil is lighter and more refreshing, with a slightly herbal aftertaste that sets it apart.

Where It's Typically Served

This cocktail is perfect for summer gatherings, backyard BBQs, and casual parties. It is often served in outdoor settings, where the combination of refreshing pineapple and herbaceous basil complements warm weather. It is also a popular choice at craft cocktail bars and restaurants that specialize in inventive drinks. Because it can be made in large batches, it is an ideal drink for serving to a crowd, making it a hit at brunches, poolside events, or any celebration where you want to impress guests with a unique and flavorful cocktail.

Interesting Facts

• The art of infusing vodka dates back centuries, with various cultures experimenting with flavors like berries, herbs, and spices.
• Pineapple was introduced to Europe by Christopher Columbus in the 15th century after he encountered it in the Caribbean, and it quickly became a symbol of hospitality.
• Basil is often associated with good luck and love in many cultures, making it a fitting addition to a celebratory drink.
• This cocktail's popularity has surged alongside the rise of craft cocktails, where bartenders take pride in creating signature drinks that tell a story through flavor combinations.
• If you're looking for a new way to use leftover infused vodka, it can also be used in cooking or added to other beverages like iced tea or lemonade for a flavorful twist.

FAQ about Big-Batch Pineapple-Basil Vodka Sours Recipe