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Basil syrup adds a refreshing herbal undertone to this citrus- and Falernum-splashed Daiquiri.
2 oz. white rum (Cooper uses Brugal Extra Dry)
1/4 oz. maraschino liqueur
1/4 oz. Velvet Falernum
1/2 oz. basil syrup (see below)
3/4 oz. fresh grapefruit juice
3/4 oz. fresh lime juice
Ice cubes
Tools: shaker, strainer
Glass: cocktail
Garnish: fresh basil leaf
Combine all ingredients in a mixing glass, shake and strain into a cocktail glass. Garnish with a fresh basil leaf.
For the basil syrup: Combine 10 to 15 medium-sized fresh basil leaves, 2 cups of boiling water and 2 cups of granulated sugar. Let steep for 30 minutes, then strain into a glass bottle and chill before using.
Tim Cooper, GOLDBAR, New York City
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