This playful concoction from Arthur Wynne at The Union Bar in Vancouver is juicy and thirst-quenching. You'll need a lidded glass jar for each cocktail.
- Lime quarter
- Lemongrass, 1-inch long piece
- 2 rambutans, peeled and seeded
- 4 Thai basil leaves
- 1-inch slice galangal, chopped roughly
- 1/2 ounce gomme syrup
- 2 ounces gin
- Crushed ice
- Garnish: Thai basil sprig
In a glass jar, muddle lime wedge, lemongrass, rambutans, basil, and galangal. Once the herbs are bruised and the rambutans are crushed, add the gomme syrup and gin.
Twist the lid onto the jar and shake for 10 seconds. Remove the lid and fill the jar with crushed ice. Garnish with Thai basil and serve with a straw.