Cocktail Hour: Pineapple and Basil Mojito

It's sadly a rare occasion these days that I get to flounce off to a cocktail bar. However, in the name of research I managed to wangle a few work/kid/better half-free hours to escape to Koba Bar, Brighton with a dear pal for a little drinkie poos.

Now, I know this is a shocking revelation for any person to admit to, but I am not that keen on Mojitos. There. I said it. There's just something about copious amounts of mint all squished up that makes me, well, a little queasy. However, there's something about basil that makes me distinctly more amenable, so the chance to experience a Mojito with a difference got me all excited.

This cocktail is fruity, but the basil gives it a really heady twist that I've genuinely never found in a cocktail before. Whilst I certainly don't think it would be to everyone's taste, I found it to be devilishly moreish.

Now, forgive me once again when I share another secret: my camera was out-of-battery when I came to photograph said cocktail-of-wonder. I can only apologise but, rather than inflict a badly-lit camera phone monstrosity of an image on you, I've instead plumped for some decidedly more attractive piccies of the Koba Bar staff instead.

You'll need:

• Havana Club Anejo Especial rum
• Fresh pineapple
• Basil
• Fresh limes
• Brown sugar
• Soda

Shake it!

• Pour yourself a generous double shot of rum
• "muddle" (I learned this word from our cocktail waiter - I love it!) the fresh pineapple and basil with the juice from two freshly squeezed limes and some brown sugar
• Serve in a heavy based tumbler and top with soda