rangoon (basil gimlet)
Ingredients For rangoon (basil gimlet)
1 ozfresh squeezed lime juice (approx 1 lrg lime)
2 ozgin (recommended tanqueray)
1 ozlemon grass simple syrup (recipe follows)
6 - 10*fresh, sweet basil leaves,
How To Make rangoon (basil gimlet)
1Directions: 1: We have the “PSB lazy way” and 2: The “authentic way” of muddling/mixing. My shoulder doesn’t allow me to make multiple Rangoons the “AW” way but I don’t think the taste is compromised at all by using the Magic Bullet or a blender and you can easily make multiple drinks in the pitcher and probably get away with a little less Basil. 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. OR 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.
2NOTES: Shot glass = 1 oz Special Tool: Lime squeezer Small Strainer *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.
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