This recipe appears in:Make This Now: Dave Arnold's Thai Basil Daiquiri
At Booker and Dax in New York, Dave Arnold freezes the basil leaves with liquid nitrogen and muddles them to a matcha-like powder before adding the sweets and spirits. This home version uses a blender instead.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
- 10 large Thai basil leaves
- 1 1/2 ounces simple syrup (see note above)
- 2 ounces juice from about 4 limes
- 4 ounces white rum, such as Flor de Cana
- Pinch salt
Place all ingredients in a blender and blend until smooth. Fill a cocktail shaker with ice, pour blended mixture into shaker, shake until very cold. Strain through fine-mesh strainer into 2 cocktail glasses.