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.