There's not much in this world that's simpler than a well-made daiquiri. They are so refreshing and they always remind me of my times in the Caribbean. I like 'em the classic way, or frozen. As long as there's plenty of rum and fresh lime, I'm a happy camper. I wanted to do a slight Southeast Asian twist on the daiquiri with this drink.
I took a standard daiquiri recipe and spiced it up a bit with some fresh Thai basil and ginger liqueur. I love basil in general, but Thai basil has such a wonderful bite to it. It's my favorite ingredient in many foods from Southeast Asia. Bowl of Pho anyone? Plus, ginger adds another little kick and makes for a very complex rum drink.
To get all that spicy goodness of the Thai basil flavor into this drink, I made a quick simple syrup with it. Simple syrup is super easy to make, as the name suggests. Just boil equal parts water and sugar in a pan until the sugar dissolves and voila! You can easily add more flavor to your drinks by infusing your simple syrup with various herbs, fruits, and spices.
Thai Basil Daiquiri
- 2 oz White Rum (I used Flor de Cana Extra Seco 4)
- 1 oz Lime Juice
- 1/2 oz Ginger Liqueur (I used Barrow's Intense)
- 1/2 oz Thai Basil Simple Syrup*
- 1 Thai Basil Sprig
Combine ingredients except the basil leaves in a cocktail shaker. Shake with ice and strain into a small rocks glass over ice. Garnish with Thai Basil sprig and a lime wheel.
Thai Basil Simple Syrup: Combine 1/2 cup sugar and 1/2 cup water in a sauce pan. Bring to a boil. Stir until sugar is fully dissolved. Add Thai Basil to pan and remove from heat. Let steep for 15-20 minutes. Strain to remove the basil leaves, and store in an airtight container for up to 30 days.