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Category: Drinks

Emerald City

Emerald City
Los Angeles Times

Gin cocktails are having a moment. Now that gin, no longer shouldered aside by vodka, has reclaimed its rightful place in classic cocktails -- not just in the martini but in the Greyhound, the Bronx, even (according to some) the ... Read more

Total time: 12 minutes, plus cooling time for the simple syrup | Serves 1
Note: From Jack McLaughlin of Akasha Restaurant, Bar & Bakery. The restaurant uses Juniper Green organic gin; you can substitute the gin of your choice (we used Plymouth).

Thai basil simple syrup

  • 2/3 cup organic cane sugar
  • 1 ounce fresh Thai basil leaves

Step 1In a small saucepan over medium-high heat, bring the sugar and two-thirds cup water to a boil. Remove from the heat. Add one cup of ice to the syrup and set aside to cool.

Step 2Place the Thai basil leaves in a small bowl. Bring 2 cups of water to a boil, then remove from the heat and add the basil leaves. Strain the leaves from the water and add them to the simple syrup. In a blender, thoroughly puree the strained leaves with the simple syrup. The syrup will keep in the refrigerator for 3 days. Makes 1 cup.

Cocktail assembly

  • 2 ounces gin
  • 1 ounce Thai basil simple syrup
  • Juice of half a lime, plus 1 slice for garnish

Step 1In a shaker half-filled with ice cubes, combine the gin, Thai basil syrup and lime juice. Shake well. Strain into a martini glass and garnish with a slice of fresh lime floating on top of the drink.

Each serving:
168 calories; 0 protein; 10 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 1 mg. sodium.
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