Name: Bangkok Daiquiri
Total time: 5 min
Cuisine: Cocktail
Ingredients: 4 fresh Thai basil leaves; 50 ml Light white rum; 15 ml Lime juice; 10 ml Sugar syrup (2:1); 2.5 ml Vanilla sugar syrup; 3 drop Saline solution 4:1

Bangkok Daiquiri
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Serve in a Coupe glass

Ingredients:
4 fresh	Thai basil leaves
1 ²⁄₃ oz	Light white rum (charcoal-filtered 1-4 years old)
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₁₂ oz	Monin Vanilla Syrup
3 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

Garnish: Float Thai basil leaf

How to make:

DRY BLEND all ingredients (without ice) until basil is incorporated. Pour blend into shaker, SHAKE with ice and fine strain into chilled glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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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.

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History:

Adapted from a recipe created circa 2018 by Dave Arnold, originally served at his Booker & Dax bar in New York City.

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Bill Mac

26th October 2024 at 10:49

I played with this and used Havana Club Añejo 3 Años which had been infused with Kaffir Lime, Lemongrass, Ginger and Chilli under vacuum for 10 days. Combined with the basil you get that real sweet, sour, salty, bitter aromatic whack with some residual heat. I garnished with a piece of pineapple and a ring of sliced red chilli. It's like South East Asia in a glass.