This is a simplified version of a cocktail that Todd Thrasher dresses up with a basil foam at Restaurant Eve. Adapted from the restaurant's recipe.
- 1 1/4 cups Simple Syrup
- Three 14.5-ounce cans coconut juice from young coconuts (not coconut milk) *
- 1 bunch of purple basil, stemmed
- Juice of 2 limes
- 3/4 ounce Bacardi Limon Rum
- 3/4 ounce coconut-flavored rum, such as Captain Morgan Parrot Bay
- 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.
