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The Washington Post

Purple Basil Cocktail

Purple Basil Cocktail 1.000
Aug 24, 2005

This is a simplified version of a cocktail that Todd Thrasher dresses up with a basil foam at Restaurant Eve.

Coconut juice is available in some Shoppers Food Warehouse stores and Asian specialty food stores.


Servings: 1
Ingredients
  • 1 1/4 cups simple syrup
  • 3 cans (43 ounces) coconut juice from young coconuts (not coconut milk)*
  • 1 bunch purple basil, stemmed
  • 2 limes (juice only)
  • 3/4 ounce Bacardi Limon rum
  • 3/4 ounce coconut-flavored rum, such as Captain Morgan Parrot Bay

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Directions

In a large saucepan over high heat, add the simple syrup and coconut water and bring to a boil. Add the purple basil and boil for 2 minutes. Add the lime juice and stir. Remove from heat and pour mixture into blender. Blend on high for 2 minutes. Strain twice through a fine mesh sieve. Refrigerate for 1 hour. Makes enough basil cocktail mixture for 10 drinks.

When ready to serve, chill a martini glass. Fill shaker with ice, add the rums and 2 ounces of the basil cocktail mixture and shake vigorously. Strain the rum and basil mixture into glass. Garnish with a basil leaf.


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Recipe Source

Adapted from Restaurant Eve.

Tested by Jana Long.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Ingredients are too variable for a meaningful analysis.

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