Thaipirinha
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Sweet basil with its anise note lends a just-picked, sweet-and-savory flavor to this spin on the Brazilian classic Caipirinha, a refreshingly simple combination of muddled limes, sugar and cachaca. It is a cinch to make at home. You could also muddle fresh Thai or lemon basil for your own variation. Or try a version with mint, a close cousin to basil that lends a refreshing, cooling quality to what is essentially a summer mojito with lighter, fragrant cachaca substituted for the rum.
To make simple syrup, combine equal parts sugar and water in a small saucepan and heat until sugar dissolves.
From the story: A summer twist on pisco sour, caipirinha cocktails
Combine five of the lime wedges, four of the basil leaves and the simple syrup in a cocktail shaker. Using a muddler or the back of a spoon, muddle firmly five or six times, until the lime wedges have released some of their juice.
Add the cachaca. Fill with ice and shake until chilled. Strain into a small rocks glass and fill with ice. Top with soda and garnish with the remaining basil leaf and lime wedge.
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