Golden Hour Swizzle

01

What you’ll need

• 200 g fresh ripe pineapple chunks
• 300 mL chilled unsweetened pure coconut water
• 60 mL fresh lime juice
• 30 mL pure maple syrup
• 1 tsp whole coriander seeds
• 6 fresh basil leaves
• 1/8 tsp freshly ground black pepper
• 1 small pinch fine sea salt
• 300 g crushed ice
• 2 thin fresh pineapple wedges, for garnish
• 2 small basil sprigs, for garnish
• 2 clean pineapple leaves, for garnish, optional

02

Mix the drink

1. Toast the coriander seeds in a small dry skillet over medium heat for 60–90 seconds, shaking often, until fragrant. Cool briefly, then crush them with a mortar and pestle or the flat side of a sturdy pan.
2. Put the pineapple chunks, coconut water, lime juice, maple syrup, crushed coriander, basil leaves, black pepper and salt in a blender. Blend on high for 30 seconds, until completely smooth.
3. Pass the mixture through a fine-mesh sieve into a small pitcher, pressing lightly on the pulp. Refrigerate for 20 minutes so the drink is thoroughly cold.
4. Pack two footed goblets with crushed ice. Divide the chilled pineapple mixture between them and swizzle with a bar spoon for 10 seconds, lifting the ice from the bottom until the glasses frost. Top with a little more crushed ice if needed.