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Thai Boxer
© Wendell T. Webber

Thai Boxer

  • SERVINGS: Makes 1 drink

Cyrus • Healdsburg, CA

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. Some of the herbs for this drink come from La Bonne Terre, a tiny farm run by Bert and Mary Villemaire about a quarter mile from Beattie's house on the Russian River.

  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 rum, preferably Charbay Tahitian Vanilla Rum
  7. 1/2 ounce unsweetened coconut milk
  8. 1/2 ounce fresh lime juice
  9. 1 ounce chilled ginger beer
  1. In a cocktail shaker, muddle the basil leaves with the mint, cilantro and Simple Syrup. Add ice and the rum, coconut milk and lime juice and shake well. Strain into an ice-filled white wine glass or highball glass and stir in the ginger beer. Garnish with the basil sprig.
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