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Indochine

3⁄4 oz Rum, Zacapa 23
1⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄4 oz Simple syrup
5 lf Thai Basil
Instructions

Shake. Strain into rocks glass. Garnish with a piece of candied ginger.

Cocktail summary
Created by
Eryn Reece of Mayahuel in Manhattan
Year
2011
Is of
unknown authenticity
Reference

http://cocktailvirgin.blogspot.com/2011/07/indochine.html

Curator
Not yet rated
User rating
4 stars
(2 ratings)
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Comments
Zachary Pearson commented on 12/07/2011:

Curated slightly - changed Basil, Thai to Thai Basil as an ingredient. Due to how things that need articles are generated, "Thai" was on my list of things, which is a bit difficult.

sjdiaz21 commented on 12/15/2011:

Didn't have Zacapa 23 on hand so substituted Zaya Grand Riserva 12yr instead. Unique cocktail but may be a little too rich for my taste. I'll try it with Barbancourt 15yr and up it to 1 1/4, minus the simple syrup and see how that works.

mikejaz2 commented on 9/08/2012:

...wife's comments: "Interesting..."

no exotic rum on hand, had to make do with Bacardi 8 años...actually went a little heavy on the rum, could do with a bit less lime. Like the combination of Green Chartreuse and Thai Basil, lots of interesting herbal notes (and the anise-like notes of both complemented each other). Used a ginger simple syrup I'd made, nice addition. Also, garnishing with a basil leaf (actually, a small stalk with a pair of leaves) is a nice touch.