Dave Arnold's Thai Basil Daiquiri Recipe

Brent Herrig

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.

Recipe Details

Dave Arnold's Thai Basil Daiquiri Recipe

Active 3 mins
Total 3 mins
Serves 2 servings


  • 10 large Thai basil leaves

  • 1 1/2 ounces simple syrup (see note)

  • 2 ounces juice from about 4 limes

  • 4 ounces white rum, such as Flor de Cana

  • Pinch salt


  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.

Special equipment

Blender, cocktail shaker, cocktail stariner, fine-mesh strainer

This Recipe Appears In

Nutrition Facts (per serving)
174 Calories
0g Fat
12g Carbs
0g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 174
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 68mg 3%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 10g
Protein 0g
Vitamin C 9mg 45%
Calcium 9mg 1%
Iron 0mg 1%
Potassium 42mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)