Recipes Drinks Cocktails Sereno Cocktails Be the first to rate & review! Eric Ripert invented this delicious rum drink on the spot in Puerto Rico. Plus: More Cocktail Recipes By Eric Ripert Eric Ripert Instagram Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times. Food & Wine's Editorial Guidelines Updated on May 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Chris Chen Yield: 4 Ingredients 6 large basil leaves 2 large limes, quartered 2 navel oranges, quartered 2 cups fresh orange juice 3/4 cup sugar 1/4 teaspoon minced Thai chile, with some seeds 1/4 teaspoon freshly grated nutmeg, plus more for garnish 1 1/2 cups dark rum 4 cups crushed ice Directions In a large bowl, combine 2 of the basil leaves with the limes, oranges, orange juice, sugar, chile and 1/4 teaspoon of nutmeg. Using a potato masher or a large wooden pestle, pound the limes and oranges until the sugar is dissolved and a rich syrup forms. Squeeze and discard the lime and orange quarters. Stir in the rum. Fill 4 large wineglasses or highball glasses with the crushed ice and bury a basil leaf in each. Fill with the rum drink, garnish each drink with grated nutmeg and serve. Make Ahead The recipe can be prepared through Step 1 and refrigerated overnight. Rate it Print