We had a bunch of Thai basil left over from dinner, so this seemed like an obvious choice. We made it two ways - once with Plantation 3 Star, and once with Uruapan Charanda Blanco.
Tasting Notes
It’s being written some days after the fact, so I can’t give too many notes. After trying both versions, Ryan had a preference for the Plantation version, and Rory took the Charanda. I think we both agreed that the rum felt more cohesive.
Recipe
- 2 oz Plantation 3 Star White Rum / 2 oz Uruapan Charanda Blanco
- 1⁄2 oz Green Chartreuse
- 12 drops Emperor Norton Absinthe
- 3⁄4 oz Lime Juice
- 1⁄2 oz Simple Syrup
- 4 Thai basil leaves
Shake, then double-strain into a couple glass. No need to muddle the basil. Garnish with another Thai basil leaf.
Source: Death & Co: Modern Classic Cocktails by David Kaplan and Nich Fauchald