Rangoon (Basil Gimlet)
This is my "copycat" recipe from our favorite Thai restaurant here in Eugene. It sounds like an odd combination of ingredient's but "imbiber" beware..... ADDICTIVE!
I've served this to more people with raised eyebrows then after the first sip the eyebrows drop and the lips smack with interest and after the second.... they're hooked! I know all the "real" bartenders out there will shudder at using the Magic Bullet and if you have a strong rotator cuff by all means "muddle" the Basil the old fashion way!
- 1 oz
- fresh squeezed lime juice (approx 1 lrg lime)
- 2 oz
- gin (recommended tanqueray)
- 1 oz
- lemon grass simple syrup (recipe follows)
- 6 - 10
- *fresh, sweet basil leaves,
1) Put all ingredients in a “Magic Bullet” container. Add 3 or 4 cubes of ice and “blitz” 4 or 5 times. Strain into a Martini glass (put a bit of the Basil “mash” into the glass). Garnish with a Basil leaf and lime wedge.
2) Fill a cocktail shaker 1/3 full with ice. Add Basil and “muddle” till Basil has been broken into small pieces. Add remaining ingredients and shake. Strain into a martini glass and garnish.
The sweetness or tart level of this drink can easily be altered by the amount of Simple Syrup you use.
Lemon Grass Simple Syrup:
In a large glass bowl or Pyrex 4 cup measuring cup
1 cup granulated sugar
1 cup water, I use the hot tap,
Stir then microwave on high 2 – 3 minutes, stirring between each minute.
Watch closely so as not to boil over.
Add 1 ½ - 2 tablespoons of Lemon Grass paste (recommended Gourmet Garden brand- found in the refrigerated produce department)
Let it cool on the counter or frig. Pour through a small mesh strainer into a sealable container. Store in the refrigerator for up to 10 days.
Shot glass = 1 oz
Special Tool: Lime squeezer
*The original drink uses Thai Basil but I like it with either. The Thai Basil gives a little different flavor but it's not as tender as the Sweet Basil.
This IS NOT a drink served over ice. The ice is merely used to muddle and cool the ingredients.