Homemade pineapple-basil vodka is natural and fresh and no sugar added.
Like I already said months ago, my freezer is constantly overflowing with pineapple cores and I am on a personal quest to find new ways to make good use of those tough but tasty parts of this exotic fruit. A few weeks ago I poured myself a glass of ginger pineapple tea and I thought about how vodka would taste with that and played around with the idea until I got to the point to skip the tea part altogether. Why didn’t I just pour vodka over these piles of pineapple cores and make something more fun with them? Said and done!
The basil adds a little kick of herbal flavor and vanilla makes it a bit smooth. You can drink this pineapple-basil vodka over ice, with sparkling water or try it in a martini or cocktail.
- 475 ml / 2 cups vodka
- 400 g / 14 oz. pineapple cores cut into chunks
- 8-10 fresh basil leaves
- ½ vanilla bean
- Place the pineapple cores, basil and vanilla bean in a large jar with a sealable lid and pour the vodka into the jar (chop the pineapple into smaller chunks if they stick out).
- Close the jar tightly, shake, and set aside in a dark place at room temperature for 1-2 weeks.
- Shake the jar occasionally but make sure that the pineapple and basil are covered with the vodka.
- Take a sip here and there to find out if the vodka has infused to your taste. You can add more basil if you like anytime.
- When you get it to the strength you like strain through a fine mesh strainer or cheesecloth into a measuring cup. Squeeze the pineapple chunks to get all of the infused vodka. Transfer the vodka to a clean bottle and discard the pineapple, basil, and vanilla bean.
- I like to serve this pineapple-basil vodka with sparkling water, a little bit of the maraschino cherry syrup and one or two cherries for garnish.