Name: Basil and Honey Daiquiri
Total time: 4 min
Cuisine: Cocktail
Ingredients: 6 fresh Basil leaves; 50 ml Light white rum; 15 ml Lime juice; 15 ml Honey and water syrup; 2 drop Saline solution 4:1

Ingredients

6 fresh

Basil leaves

1 ²⁄₃ fl oz

Light white rum (charcoal-filtered 1-4 years old)

¹⁄₂ fl oz

Lime juice (freshly squeezed)

¹⁄₂ fl oz

Honey syrup (3 parts honey to 1 water by weight)

2 drop

Saline solution (20g sea salt to 80g water) or pinch of salt (optional)

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of basil leaf.

Method

MUDDLE basil in base of shaker.

Add other ingredients and SHAKE with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with basil leaf boat floated on cocktail.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

15.8 grams of pure alcohol

Gallery

Comments & Discussion

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Simon Sedgley Premium Member 13w

We don't understand why our good host decided to drop this recipe from his book. For us it is perhaps one of the most subtly balanced and elegantly complex Daiquiris that we've tried. We used Bounty White and, hoping to give it a bit more presence, eight large basil leaves and Maple Syrup (12.5ml).

Simon Difford Verified User Premium Member 13w

Out with the old and in with the new was the theory. However, it will return to our 19th edition.

Simon Sedgley Premium Member 13w

Good to hear, for us.

Chris Brislawn 17w

A daiquiri infused with basil and sweetened with honey sounded promising, and the herbal character of the basil suggested pairing it with a rhum agricole; I used Rhum J.M rhum agricole blanc. This worked *very* well (use lots of basil and muddle well) and makes for one of my favorite variations that doesn't stray too far from the standard daiquiri recipe. I used 10:3:2 proportions instead of the sweeter proportions given above. Playing with a local honey choice as suggested by G.M. Genovese adds another degree of freedom to explore; I used a 3:1 syrup of Colorado mountain flower honey.

G. M. Genovese Premium Member 2y

This strikes me as something that could have some interesting flavor variations depending on the brands used. If you are able to get your hands on some Barr Hill Raw Honey, please go for it. I used a 2:1 honey syrup made with it, in addition to Plantation 3 Stars (only white rum I have in house at the moment). Turned out to be a stellar combo, maybe begging for a pinch of black pepper.

Jos Eijkelestam 5y

Why is the recipe here different than in the book?
Here you use 7 basil leaves and use 1 2/3 shot rum and in the book 3 leaves and 2.5 shots rum.

No I don't know which is the correct one.

Simon Difford Verified User Premium Member 5y

I'm always updating and trying to improve recipes. I can't change what's already in print but I do bring out updated editions of the book. Tellingly, I've now dropped this cocktail from my book and it doesn't appear as one of the 3000 cocktails I chose for the 15th edition published 2020.

Luca Viviani Premium Member 6y

Very pleasing cocktail, I would recommend to enjoy it after dinner. Next time I will somewhat reduce the amount of honey, as it turned out sweeter than I expected.

[removed] 6y

Comment removed

Simon Difford Verified User Premium Member 6y

Thanks for spotting I entered "fresh" rather than quantity when uploading recipe. Now fixed and hopefully makes for sense.

Jon Pidwerbecki 6y

I thought adding lime 2x was a mistake. Adding the second portion brought life to the drink However used about 1/2 the total lime adding just to my taste. I added 2 basil leaves prior to shaking and floated 1 on top for serving. Great flavor