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Emerald City

Time 12 minutes
Yields Serves 1
Emerald City

Thai basil simple syrup

1

In 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.

2

Place 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

1

In 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.

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).

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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