10 lf Thai Basil (plus a sprig for garnish)
10 lf Mint
10 lf Cilantro
1⁄2 oz Ginger liqueur, Canton (or simple syrup)
1 1⁄2 oz Rum (white rum infused with vanilla)
1⁄2 oz Coconut milk
Instructions

Muddle, shake, strain over ice and top with ginger beer

Cocktail summary
Is an
altered recipe
Reference

Scott Beattie, Food & Wine Cocktails 2008

Curator
Not yet rated
Average
4 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Used white rum with a few drops vanilla extract. Used ginger syrup. Muddle light. Tried with Cardamom Bitters was good as well but did not improve. Nice cocktail. — ★★★★
  • adjust sirop rhum épicé
Similar cocktails
  • Bim's Cup — Barbados Rum, Pimm's No. 1 Cup, Falernum, Bitters, Ginger beer, Lime juice, Mint
  • Chuncho Cooler — Pisco, Galliano, Club soda, Lime juice, Ginger syrup
  • Key Lime Fizz — Light rum, Falernum, Cynar, Bitters, Soda water, Lime juice, Ginger syrup, Egg white
  • Daiquiri-73 — Rum, Bitters, Egg white, Lime juice, Agave syrup, Honey syrup, Lime
  • Bootstrap Buck — Virgin Islands Rum, Lime juice, Ginger beer, Demerara syrup, Nutmeg
  • Havana Harbor Special — St. Lucian Rum, Sweet vermouth, Cherry Liqueur, Absinthe, Bitters, Club soda, Lemon juice, Simple syrup
  • La Nuestra Paloma — Tequila, Elderflower liqueur, Triple sec, Bitters, Club soda, Lime juice, Grapefruit juice, Grapefruit peel
  • Bella Rosa — Blanco tequila, Elderflower liqueur, Aromatized wine, Egg white, Lime juice, Pomegranate juice
  • Verdita Fizz — Blanco tequila, Soda water, Ancho Reyes Verde chile liqueur, Lime juice, Egg white, Pineapple syrup, Cream
  • Honey Suckle — Cuban rum, Sherry, Club soda, Lime juice, Honey
Comments