Sunday, July 31, 2011


3/4 oz Zacapa 23 Rum
1/4 oz Green Chartreuse
3/8 oz Lime Juice
1/4 oz Simple Syrup
5 Thai Basil Leaves

Shake with ice and double strain into a rocks glass with fresh ice. Garnish with a piece of candied ginger.

In the Asia section of the Diageo Cocktails Around the World Happy Hour, I enjoyed a drink by Eryn Reece of Mayahuel in Manhattan. Instead of the tequila drink I was expecting, Eryn chose Zacapa 23 as her base spirit. Eryn's drink was called Indochine, and it brought together French elements like Chartreuse and Southeast Asian elements like Thai basil leaves and lime. With Green Chartreuse, lime juice, and basil, the drink composition reminded me of a rum-driven, Chartreuse-light Silent Order or perhaps a Chartreuse instead of vanilla syrup and Punt e Mes Surbiton Road.
The Thai basil presented itself first as a glorious aroma that preceded the lime sip. Next, the basil added an herbal element to the swallow that helped bridge the gap between the rum and Chartreuse. I do not recall my drink being garnished with candied ginger, but perhaps that could add some extra spice notes to the drink.

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