Ingredients
1/2 pineapple, sliced

1 ounce fresh RIPE Lemon Sour mix

1 cup (loosely packed) fresh basil leaves plus 4 more leaves for garnish

8 ounces dark rum (Old Monk, El Dorado, or Barbancort are all good choices)

2 ounces Simple Syrup

Prepare grill for medium-high heat. Grill pineapple slices until juices start to caramelize and pineapple is lightly charred, about 2 minutes per side. Transfer to a plate and let cool. Cut 1 slice into quarters and set aside. Coarsely chop remaining pineapple.

Muddle chopped pineapple, RIPE juice, and 1 cup basil in a large pitcher. Add rum and Simple Syrup and stir to combine. Strain into 4 Old Fashioned glasses filled with crushed ice. Garnish each with a basil leaf and reserved pineapple.

We love using the all natural, fresh squeezed, made in Connecticut, RIPE cocktail mixers - there is nothing better. Ask for a sample the next time you visit the store.

They are so good you can drink them on their own.

What a delicious Verdejo, made in a unique style for this grape variety. While the Verdejo grape is known for its intense tropical and melon-like flavors, this particular bottling comes from vineyards closer towards Segovia, whose terroir yields a wine that is a bit more reserved, with fresh grapefruit flavors and a hint of melon rind.

Picasso kept this wine stacked in cases in his studio. When he didn't have a paint brush in his hand - he had a bottle of chilled verdejo - this may explain a few things.