| 4 fresh | Thai basil leaves |
| 1 2⁄3 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1⁄2 fl oz | Lime juice (freshly squeezed) |
| 1⁄3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 1⁄12 fl oz | Monin Vanilla Syrup |
| 3 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
Photographed in an UB Coley Coupe Gold 6oz
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Adapted from a recipe created circa 2018 by Dave Arnold, originally served at his Booker & Dax bar in New York City.
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.
Makes a minimum of 15 cocktails.
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