Basil Lime Daiquiri

May 4, 2011 | By | COMMENTS

IMG_3044

The best drink I’ve drunk in recent memory was the basil lime daiquiri I drank at ABC Kitchen, Jean-George’s highly praised farm-to-table restaurant attached to ABC Carpet. The drink positively glowed with its fluorescent green color and intense basil-y aroma. Here, let me show you a picture….

IMG_0747

It’s the drink on the left and, yes, it looks more yellow than green, but I remember it as green which speaks VOLUMES.

For Christmas this year, Craig’s parents bought him a cocktail shaker and after learning that there was a recipe for this basil lime daquiri on the G.Q. website, courtesy of Alan Richman (see here), I decided to make it myself.

The recipe felt to me kind of loosey-goosey, almost as if this isn’t really how they make the drink at ABC Kitchen (which, as you’ll see in a moment, may be true.)

The steps, though, were simple enough….

Take a bunch of basil leaves, plop them in water and heat, on a low temperature, until the water reduces significantly. That’s your basil water:

IMG_3039

You strain that basil water (or just lift the basil out, either way) and combine it with an equal amount of brown sugar (I used muscavado sugar) and lime juice:

IMG_3041

I ended up using 1/3rd a cup basil water, 1/3rd a cup of brown sugar and 1/3rd a cup of lime juice. I only had so many limes (plus you need more for the final mix):

IMG_3037

You may have noticed that the brown sugar/basil water/lime juice mixture turned brown when I added the brown sugar and that made me nervous—I didn’t want a brown basil lime daiquiri!—but that ended up not being a problem.

Essentially, at this point, you pour the following into a cocktail shaker (I used a scale to make this easier, set on the “ounce” setting):

2 ounces Cruzan light rum (I used this kind of rum which worked fine….)

IMG_3035

1 1/2 ounces basil lime syrup

1/2 ounce freshly squeezed lime juice

Once you have that in your shaker, add a few ice cubes, cover it up and shake shake shake. You want to shake it hard so that the shaker feels cold, almost too cold to hold: that’s when you know you’re done.

Then strain and drink:

IMG_3050

Delicious! Really!

Only, it didn’t pack quite the same basil-y punch that the one at ABC Kitchen did. It tasted mostly of lime.

Well, naturally, I was Tweeting this whole process as I did it and a few days later I got a Tweet from @ABCKmichael, the manager at ABCKitchen:

Screen shot 2011-05-04 at 10.47.42 AM.png

I’m intrigued by the part where he says: “We make our basil/lime juice fresh every day.” So they juice the basil?

Next time, I’m trying that.

Tags: , , , , ,

Categories: Beverages/Cocktails, Recipes