Ingredients
2 ounces coconut rum
2 ounces fresh pineapple juice
4 leaves fresh basil
1 ounce honey and black pepper syrup
1 ounce fresh lime
Method
To start, make the honey and black pepper syrup in a pot using four cups of water, two cups of honey and 6¾ tablespoons of cracked black pepper. Simmer for approximately 5 minutes, skim film from top, let sit until it’s room temperature and then strain. Combine an ounce of the syrup with the remaining ingredients in a shaker. Muddle, add ice and strain into a stemless cocktail glass. Relish, finally, what Solarik calls “the drink’s residual heat.”