Inspired by the signature cocktail at the Asian Post Office restaurant in Stockholm, today’s concoction will be one of the more interesting recipes you’ve tried in a while. Affectionately referred to as “the green one” by patrons, this drink’s standout ingredient is Thai Basil – an anise- and licorice-like leafy herb widely used throughout Southeast Asia. Not to be confused with the sweet Italian basil commonly used in pesto dishes.
Created by bar manager Robin Ogestadh, this intensely green libation is as easy on the eyes as it is on the palette, with a smooth, uniquely herbaceous base sweetened with notes of lemon and coconut. We made our foam with pressed coconut water but can’t wait to try it with coconut milk, too.
If you’re looking to impress your guests this weekend and green beer just ain’t cutting it, make this cocktail. We guarantee it’ll get the conversation flowing.
Prepare your Coconut Infused Foam by combining 1 oz. egg white, 3 oz. pressed coconut water (or coconut milk) and 1 oz. simple syrup.
You can make the foam with either a whipped cream dispenser or by dry shaking. When dry shaking, we recommend either using a second shaker or doing the dry shake after pouring your drink. The idea with this one is to add a rich creamy head to the drink without adding more sweetness to the cocktail.
Thai Basil Simple Syrup Preparation
Prepare your Thai Basil Simple Syrup by emulsifying around 20 Thai Basil leaves into 6 oz. of simple syrup (equal parts sugar and water). Then use a fine-mesh strainer to strain the liquid into a glass bottle.
Cocktail Preparation
Fill your Hybrid Cocktail Shaker with gin, lemon juice, coconut water and Thai Basil Simple Syrup and shake.
Pour the shaker contents into your Hybrid Cocktail Glass over a single large ice cube.
Top with Coconut Foam and garnish with a Thai Basil leaf.
