Recipe: Emerald City
Total time: 12 minutes, plus cooling time for the simple syrup
Note: From Jack McLaughlin of Akasha Restaurant, Bar & Bakery. Thai basil is available at 99 Ranch stores and select Thai markets, as well as select farmers markets. The restaurant uses Juniper Green organic gin; you can substitute the gin of your choice (we used Plymouth).
Thai basil simple syrup
2/3 cup organic cane sugar
1 ounce fresh Thai basil leaves
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 purée the strained leaves with the simple syrup. The syrup will keep in the refrigerator for 3 days. Makes 1 cup.
2 ounces gin
1 ounce Thai basil simple syrup
Juice of half a lime, plus 1 slice for garnish
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.
Each serving: 168 calories; 0 protein; 10 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 1 mg. sodium.
Get The Wild newsletter.
The essential weekly guide to enjoying the outdoors in Southern California. Insider tips on the best of our beaches, trails, parks, deserts, forests and mountains.
You may occasionally receive promotional content from the Los Angeles Times.