by Carol Donovan – @Intoxicating_Fun
2 oz Powers Irish Rye Whiskey
3/4 oz Fresh Lemon juice
1 oz Pineapple-basil syrup*
Fresh sprig Basil
Shake all ingredients with ice and double strain into chilled cocktail glass.
Garnish with a basil leaf.
1 cup granulated sugar
1 1/2 oz cup water
Skins of one fresh pineapple
12-15 large basil leaves
3 leaves of fresh spinach
Cook sugar, water, and pineapple skins until it begins to boil.
Reduce heat and add the basil leaves.
Simmer for about 10 minutes, stirring occasionally.
Remove from heat and add the spinach leaves (these are for a more vibrant color).
Allow it to sit until cool.
Strain out solids and store refrigerated for up to 7 days.
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