Ingredients

serves 2

　　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

　　

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.

　　Bobby Flay's Throwdown!