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 Facts

Active: 3 mins
Total: 3 mins
Serves: 2 servings

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  • 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

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