Thai basil adds an irreplaceable accent to this vodka-and-ginger-ale concoction.
In a shaker, muddle the lime and sugar.
Add the vodka, syrup and lemon juice, and fill with ice.
Shake vigorously and pour (unstrained) into a Collins glass.
Add a bit more ice and top with 1 to 1.5 oz of ginger ale.
Stir, and garnish with a lime wheel.
*Thai Basil SyrupINGREDIENTS:
PREPARATION: Combine the sugar and water in a small saucepan over high heat and bring to a boil. Place the Thai basil leaves in a blender. Pour the hot syrup over the leaves and allow to steep for 10 minutes. Puree until smooth, carefully holding down the blender lid. Allow to cool overnight and strain before using.
Mixing your cocktail
©2015. DEWAR’S, ABERFELDY, WHITE LABEL, DEWAR’S SIGNATURE, THE TRADE DRESSES, TRUE SCOTCH, THE CELTIC DEVICE AND THE JOHN DEWAR SIGNATURE ARE TRADEMARKS. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL. BLENDED SCOTCH WHISKIES EACH 40% ALC. BY VOL.; DEWAR’S HIGHLANDER HONEY – SPIRIT DRINK – BLENDED SCOTCH WHISKY INFUSED WITH NATURAL FLAVORS 40% ALC. BY VOL.