Eternal Well Recipe

Make Thai basil–infused baijiu (if not pre-made)

Lightly bruise 6–8 Thai basil leaves and place in a clean jar with 8 oz baijiu. Let sit at room temperature 4–12 hours for a bright, peppery basil note; strain out leaves before use. (For faster infusion, muddle leaves in the baijiu and rest 1–2 hours, then strain.)

Make honey syrup

Combine equal parts honey and hot water (by volume), stir until fully combined, then cool. Use 1:1 syrup to make honey easy to measure and integrate.

Chill your coupe or rocks glass if desired.

Add the Haitian aged rum (2 tbs), Thai basil–infused baijiu (1.25 tbs), fresh honeydew melon juice (2 oz), fresh grapefruit juice (0.75 oz), coconut cream (1 tbs), honey syrup (0.5 tbs) and fresh lime juice (0.25 tbs) to a cocktail shaker.

Add 4–6 large ice cubes to the shaker and shake vigorously for 10–15 seconds to chill, emulsify the coconut cream, and aerate the mixture until slightly frothy.

Prepare a rocks glass filled with pebble or crushed ice (about 1 cup). Strain the cocktail over the pebble ice using a fine mesh strainer or Hawthorne + fine strainer to catch any small solids and create a smooth pour.

Lightly clap 2 Thai basil leaves between your palms to release aromas, then place them on top of the drink. Finish with a grapefruit twist expressed over the drink and laid on the basil or rim.

Serve immediately over pebble ice. Optionally, tuck a small extra basil leaf into the ice for visual contrast and aroma.