Thai Boxer

• Recipe by Scott Beattie

Scott Beattie • Cyrus
Scott Beattie, a third generation San Franciscan, maintains a 40-page, meticulously annotated cocktail and spirits list at the renowned restaurant Cyrus in Sonoma County. His drinks rely heavily on local, sustainable ingredients, many of which are grown specifically for him, then delivered to his door by local farmers. Some of his favorite drink ingredients are herbs, like the Thai basil, mint and cilantro he muddles into his sweet and spicy Thai Boxer.

Ingredients

1. 10 Thai basil leaves, plus 1 Thai basil sprig
2. 10 mint leaves
3. 10 cilantro leaves
4. 1/2 ounce Simple Syrup
5. Ice
6. 1 1/2 ounces vanilla-spiced rum
7. 1/2 ounce unsweetened coconut milk
8. 1/2 ounce fresh lime juice
9. 1 ounce chilled ginger beer

Directions

1. In a cocktail shaker, muddle the basil leaves with the mint, cilantro and Simple Syrup. Add ice and the vanilla-spiced rum, coconut milk and lime juice and shake well. Strain the drink into an ice-filled highball glass and stir in the ginger beer. Garnish with the basil sprig.