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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.
About This Recipe
| Yield: | serves 2 |
| Active time: | 3 minutes |
| Total time: | 3 minutes |
| Special equipment: | Blender, cocktail shaker, cocktail stariner, fine-mesh strainer |
| This recipe appears in: | Make This Now: Dave Arnold's Thai Basil Daiquiri |
Ingredients
- 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
Procedures
-
1
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.