Signature
Matthew Kelly/Supercall

Rum • Savory
Thai Basil Rum Slushie

A riff on the beloved tiki-classic, the Missionary's Downfall, this icy, slushy cocktail invokes the tangy-savory flavors of Thai cuisine. There’s fresh Thai basil, which adds vibrant, spicy depth; dark and rich coconut sugar; and bright, sour lemongrass. Blended with crushed ice, this tropical cocktail gets an extra kick from both a white rum and a brazenly funky Rhum Agricole. Sip it solo or with a bowl of tom yum.  

The Essentials

2 Rhums
lemongrass
thai basil leaves
Blender
The Details
Contributed by

Ingredients

.5 oz Rhum
2 oz 2 Rhums
.75 oz lemongrass
.5 oz lemon juice
.5 Cup crushed ice
10 thai basil leaves

Method

  • Add all ingredients, except for the basil, to a blender.
  • Pour into a Collins glass or tall tiki mug, and garnish with the basil chiffonade.
intermediate
Strength:
Lemongrass Syrup
Custom Ingredient

Ingredients

1 Cup coconut sugar
1 Cup water
1 lemongrass

Method

  • In a saucepan, add the coconut sugar, water and lemongrass.
  • Heat until the sugar dissolves completely and the syrup has a strong aroma of lemongrass (do not boil).
  • Let the syrup cool overnight with the lemongrass in the syrup.
  • The next day, strain the syrup through a fine sieve to remove the lemongrass. Makes approximately 2 cups.