Tropical shrub highball

Pineapple Basil Sunshower

45 minutes total · Easy · Makes 2

Golden pineapple shrub, fresh basil and lime meet brisk bubbles in a tall, sunny pour that balances tropical fruit with a clean herbal finish.

15 minutes to mix30 minutes to chill2 finished drinks

What you’ll need

Combine the pineapple juice, apple cider vinegar and cane sugar in a small saucepan. Warm over low heat just until the sugar dissolves, then remove from the heat.
Lightly clap six basil leaves between your palms, add them to the warm pineapple mixture and steep for 10 minutes.
Strain the shrub into a jar, stir in the lime juice and refrigerate for at least 30 minutes until fully chilled.
For each drink, add 105 ml chilled shrub to an ice-filled mixing glass and stir for 10 seconds.
Strain into the prepared highball and top slowly with 90 ml sparkling water. Give it one gentle lift with a bar spoon.

The glass, temperature and first aroma all shape the drink. Set those details before the final pour.

Use a chilled tall highball glass filled with clear, firm ice cubes.
Char one edge of each pineapple wedge briefly in a dry skillet, then let it cool before garnishing.
Finish each glass with a small basil sprig and the cooled pineapple wedge on the rim.
Serve immediately while the drink is very cold and the bubbles are lively, ideally before a meal or with a sunny late-afternoon spread.

At the table

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Estimated per drink

This alcohol-free highball gets its sweetness mainly from pineapple juice and is light in fat and sodium.

Estimates vary with ingredient brands, substitutions and serving size.