Thai Basil
🌀0
A refreshing gin-based drink with Thai basil and coconut foam.
Shookd's version of Thai Basil, a Swedish-inspired cocktail.
Method
Blended
Glass
highball
Difficulty
Easy
🌱 Vegan🌾 Gluten-free
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AdInstructions
- **Thai Basil Syrup**
- Combine equal quantities of sugar and water to create a basic syrup.
- Pour 300 ml of the syrup into a blender or immersion blender container.
- Strip the leaves from a full Thai basil plant and add to the mixture.
- Blend for several minutes until all basil fragments have dissolved.
- Pass the mixture through a fine-mesh strainer to remove remaining particles.
- Bottle and store in the refrigerator.
- **Coconut Foam**
- Select a coconut cream with an even, white, creamy texture. Garant coconut milk, Garant coconut cream, and Santa Maria Rich Coconut Cream are all suitable options, but avoid products that separate into a thick fat layer and liquid.
- Combine 500 ml coconut cream and 250 ml sugar in a saucepan.
- Heat over medium temperature while stirring continuously until the sugar is fully dissolved.
- Allow to cool to room temperature, then refrigerate for at least 2 hours, preferably overnight.
- Ensure the mixture is thoroughly chilled before pouring into the siphon—do not exceed the maximum fill line.
- Insert one gas cartridge into the siphon (for 0.5-liter models).
- Shake the siphon vigorously to ensure the gas and cream blend completely.
- The foam is now ready to dispense onto the drink.
- **Main Drink**
- Pour the gin, lemon juice, and Thai basil syrup into a shaker.
- Fill with ice and shake until the drink is properly chilled.
- Strain into a glass containing a large ice cube.
- Top with coconut foam and garnish with a fresh Thai basil leaf.