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Ingredients
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Cocktail
Garnish & Rim
Basil Simple Syrup (makes ~4 oz)
Method
Basil Simple Syrup
Make syrup
Combine 0.5 cups water and 0.5 cups granulated sugar in a small saucepan. Add 10 fresh basil leaves. Bring to a gentle simmer over medium heat, stirring until sugar dissolves (about 3–4 minutes). Remove from heat and let steep for 15 minutes to infuse. Strain out basil leaves, cool. Refrigerate any unused syrup up to 2 weeks.
Cocktail
Prepare chili rim
On a small plate, combine 0.5 tsp fine sea salt and 0.25 tsp chili powder. Rub the glass rim with the lemon wedge to moisten, then dip and press the rim into the chili-salt mixture to coat evenly. Set glass aside.
Muddle basil
In a cocktail shaker, gently slap 3 fresh basil leaves between your palms to release aromatics, then add them to the shaker. Use a muddler or the back of a spoon to lightly bruise the leaves (do not over-muddle — avoid tearing into bits).
Build and shake
Add 2 oz white rum, 1 oz cream of coconut, 0.75 oz fresh lemon juice, and 0.5 oz basil simple syrup into the shaker. Add a generous handful of ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold and slightly frosty.
Double strain
Fill the prepared glass with fresh ice. Use a fine mesh strainer with your cocktail strainer and pour the shaken mixture into the glass to remove basil bits and any pulp, leaving a smooth drink in the glass.