Thai Basil Daiquiri

White Rum, Lime Juice, Simple Syrup, Thai Basil

In honor of national Daiquiri day, the TBD. This ones from Liquid Intelligence by Dave Arnold. I don’t have access to liquid nitrogen, so the low tech blender will have to do. While it seems like we’re making a smoothie as a cocktail, blending the herbs in a mix of alcohol and acid lets us stave off the activation of the polyphenol oxidase enyzmes which would typically cause the browning. The result? Green herbal rum that doesnt taste like earth.

Makes 2

4 oz | 120 ml white rum (s/o Ten to One rum for the gift)

1.5 oz | 45 ml simple syrup

1.5 oz | 45 ml lime juice

4 drops saline (4:1 water to salt)

10 g thai basil

In a blender, add basil, white rum, and lime juice. Blend, then strain. Add simple syrup and saline. Add to a tin with ice and shake until cold. Double strain into 2 chilled coupe glasses.

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