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Enchanted Dry Daiquiri

Basil syrup adds a refreshing herbal undertone to this citrus- and Falernum-splashed Daiquiri.


2 oz. white rum (Cooper uses Brugal Extra Dry)

1/4 oz. maraschino liqueur

1/4 oz. Velvet Falernum

1/2 oz. basil syrup (see below)

3/4 oz. fresh grapefruit juice

3/4 oz. fresh lime juice

Ice cubes

Tools: shaker, strainer

Glass: cocktail

Garnish: fresh basil leaf

Combine all ingredients in a mixing glass, shake and strain into a cocktail glass. Garnish with a fresh basil leaf.


For the basil syrup: Combine 10 to 15 medium-sized fresh basil leaves, 2 cups of boiling water and 2 cups of granulated sugar. Let steep for 30 minutes, then strain into a glass bottle and chill before using.


Tim Cooper, GOLDBAR, New York City




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