Purple Basil Cocktail

The Washington Post, August 24, 2005

• • Course: Beverage

Summary:

This is a simplified version of a cocktail that Todd Thrasher dresses up with a basil foam at Restaurant Eve.

Coconut juice is available in some Shoppers Food Warehouse stores and Asian specialty food stores.

1 serving

Ingredients:

• • 1 1/4 cups Simple Syrup
• • 3 cans (43.5 ounces) coconut juice from young coconuts (not coconut milk)*
• • 1 bunch purple basil, stemmed
• • 2 limes (juice only)
• • 3/4 ounce Bacardi Limon rum
• • 3/4 ounce coconut-flavored rum, such as Captain Morgan Parrot Bay

Directions:

In a large saucepan over high heat, add the simple syrup and coconut water and bring to a boil. Add the purple basil and boil for 2 minutes. Add the lime juice and stir. Remove from heat and pour mixture into blender. Blend on high for 2 minutes. Strain twice through a fine mesh sieve. Refrigerate for 1 hour. Makes enough basil cocktail mixture for 10 drinks.

When ready to serve, chill a martini glass. Fill shaker with ice, add the rums and 2 ounces of the basil cocktail mixture and shake vigorously. Strain the rum and basil mixture into glass. Garnish with a basil leaf.

Recipe Source:

Adapted from Restaurant Eve.

Ingredients are too varied for a meaningful analysis.