Photograph by Stacey Mark Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Photograph by Stacey Mark Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Isla Verde Cocktail

Cocktails & Beverages from Issue 7 – Summer 2015 – Spectrum

That it’s called Green Island is no mistake; this bright blend of rum, Thai basil, and cucumber by Justin Elliott of Austin’s Qui tastes like a tropical escape.

makes 1 cocktail

8 to 10 leaves Thai Basil
½ oz green Chartreuse
1 ½ oz Mount Gay Black Barrel Rum
½ oz lime juice
½ oz cucumber juice*
½ oz simple syrup**
mint for garnish

1
Gently muddle 8-10 leaves Thai Basil and ½ oz green Chartreuse in an Old Fashioned glass. Shake together 1½ oz Mount Gay Black Barrel Rum, ½ oz lime juice, ½ oz cucumber juice, and ½ oz simple syrup with crushed ice. Pour over muddled basil and top with fresh crushed ice if needed. Garnish with sprig of mint and Thai basil leaf.

Cucumber juice: Peel and chop a seedless cucumber, removing the center seeded section. Purée in a blender then strain through a fine mesh sieve (or, if you have one, use a juicer). Keep chilled. One medium cucumber yields about 1 cup.

Simple syrup: Bring equal parts water and sugar to a simmer, stirring to dissolve sugar, then cool and chill.