Thai Basil
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A gin sour sweetened with a bright green Thai basil syrup and crowned with a sweet coconut foam. Herbal and fresh underneath, soft and tropical on top.
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
- Make a simple syrup from equal parts sugar and water.
- Put 300 ml of it in a blender with the leaves from a whole Thai basil plant.
- Blend for a few minutes, until no pieces of leaf are left.
- Pass through a fine sieve, bottle and keep in the fridge.
- Coconut foam
- Use a smooth, white coconut cream that does not split into a fat layer and water.
- Warm 500 ml coconut cream with 250 ml sugar, stirring, until the sugar has dissolved.
- Cool, then chill for at least 2 hours, ideally overnight.
- Pour the cold mix into a cream siphon (no higher than the max line), charge with one cartridge for a 0.5 litre siphon and shake hard.
- The drink
- Shake gin, the basil syrup and lemon juice hard with ice.
- Strain into a glass over one large ice cube.
- Spray a cap of coconut foam over the drink and finish with a single Thai basil leaf.