Scott Beattie, a third generation San Franciscan, maintains a 40-page, meticulously annotated cocktail and spirits list at the renowned restaurant Cyrus in Sonoma Count...
1 1/2 ounces vanilla rum, preferably Charbay Tahitian Vanilla Rum
1/2 ounce unsweetened coconut milk
1/2 ounce fresh lime juice
1 ounce chilled ginger beer
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.
