Big-Batch Pineapple-Basil Vodka Sours


Pineapple-Basil Vodka

  • 1 1/2 cups chopped fresh pineapple

  • 1 (750-ml) bottle vodka

  • 1/2 cup fresh basil leaves, plus more for garnish

DIY Sour Mix

  • 1 cup sugar

  • 1 cup water

  • 1 cup freshly-squeezed lime juice (about limes)

  • 1 cup freshly-squeezed lemon juice (about 6 lemons)


  • ice as needed

  • club soda as needed (optional)

  • fresh pineapple weges and fronds, for garnish



  1. For pineapple-basil vodka, put pineapple in a 1-quart jar. Top with vodka, cover, and let stand until vodka is infused with pineapple flavor, 1 to 3 days. Add basil, cover, and infuse for 1 to 2 hours; strain.


    Meanwhile for the DIY sour mix, combine sugar and water in a saucepan and bring to a boil over high heat, stirring until sugar is dissolved. Remove from heat; let cool. Add lime juice and lemon juice. Chill in the refrigerator for at least 1 hour and up to 1 week.

  2. In a pitcher, stir together pineapple-basil vodka and DIY sour mix. Serve in rocks glasses over ice. Top with club soda (if using); garnish with pineapple wedges, fronds, and additional basil.

    Cook's Note:

    Consider this the only vodka sour recipe you’ll ever need. For a single cocktail, shake together 1 ½ ounce pineapple-basil vodka and 1 ½ ounce DIY sour mix in a shaker, then strain and serve over ice.