Saturday, January 10, 2009

Purple Basil Cocktail

Refreshing Beverage of the Week
This is a recipe for a Purple Basil Cocktail — crazy huh? You know I’m nothing if not right on the trends. And this year everybody is getting into infusing liquor, from Limoncello, to tangerine liquor, to home made Aquavit. It’s a great home project with great rewards. This is a simplified version of a cocktail that Todd Thrasher dresses up with a basil foam — I don’t do foams, they are gross and, thank goodness, now passé!

1 1/4 cups Simple Syrup
Three 14.5-ounce cans coconut water from young coconuts (not coconut milk)
1 bunch of purple basil, stemmed
Juice of 2 limes
3/4 ounce Bacardi Limon Rum
3/4 ounce coconut-flavored rum, such as Captain Morgan Parrot Bay

In a large saucepan over high heat, add the simple syrup and coconut juice 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.