Bangkok Daiquiri
Ingredients
- 4 fresh Thai basil leaves
- 1 2⁄3 oz Bacardi Carta Blanca Superior White Rum
- 1⁄2 oz Lime juice
- 1⁄3 oz Sugar syrup 'rich'
- 1⁄12 oz Monin Vanilla Syrup
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in an UB Coley Coupe Gold 6oz
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of Thai basil leaf.
Method:
- DRY BLEND all ingredients (without ice) until basil is incorporated.
- Pour blend into shaker and SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Float Thai basil leaf for garnish.
History:
Adapted from a recipe created circa 2018 by Dave Arnold, originally served at his Booker & Dax bar in New York City.
Review:
Blending the basil leaves with the other ingredients prior to shaking ensures the herbs impart a vibrant colour and flavour that's not achieved by simply muddling and shaking. I prefer this cocktail with half a barspoon of vanilla syrup, which doesn't feature in Dave Arnold's original recipe.
