Makes 1 cocktail
1 1/2 oz. Bombay Sapphire Gin
1 oz. Locally Preserved Hibiscus Simple Syrup
1 1/2 oz. pineapple juice
3 basil leaves, for garnish
1 slice jalapeño pepper, to garnish (optional)
Combine all of the ingredients in a cocktail shaker filled halfway with ice. Shake vigorously to blend and chill. Double strain into a Collins glass with fresh ice. Garnish with basil and jalapeño slice.