Thai Basil Daiquiri
Booker and Dax - NYC
At Booker and Dax, a joint venture between JBF Award winners David Chang and Dave Arnold under the Momofuku empire, new techniques and technologies are used in the pursuit of making delicious drinks, and the NYC hot spot shared its recipe for the impossibly vibrant and refreshing Thai Basil Daiquiri with us. While most of Booker and Dax's innovative concoctions require special equipment and methods out of reach for the home bartender, this one is scaled back appropriately—just follow the instructions carefully. As Dave Arnold cautions, "Don't omit the salt unless you are an enemy of quality."
- 10-14 Thai basil leaves
- 4 ounces clean-tasting white rum (such as Flor de Caña)
- 1 and 1/2 ounces lime juice
- 1 and 1/4 ounces Simple Syrup (1 part sugar, 1 part water)
- Pinch of salt
Put the Thai basil in a blender and add the rum. Make sure the leaves are covered in rum before you blend. Briefly blend the herbs and rum together.
Add the lime juice and simple syrup and pulse the blender to mix everything together.
Strain this mix through a fine strainer, then shake it with a generous amount of ice in a cocktail shaker.
Strain into two chilled coupe glasses, and enjoy.