A fairly straight-ahead daiquiri recipe, using rum infused with Thai basil, cilantro, and orange peel. Though daiquiris are normally made with white rum we tried this recipe with the aged rum by Zacapa, different, but still great.
Ingredients: makes 2
150 ml rum
10 grams Thai basil
5 grams cilantro
10 grams orange peel (pith removed)
1 oz simple syrup 1:1 (can be increased to 1 1/2 oz for a sweeter drink)
1 1/2 oz strained fresh lime juice
Add the rum, Thai basil, cilantro, and orange peel to the whipper and charge with N2O. Swirl the whipper for 30 seconds, allow to rest for 30 seconds more, give it a final swirl and vent the N2O to atmosphere. While venting, hold the whipper upright so the liquid stays inside. If possible, let rest another 30 seconds. Open the whipper and strain the infused rum into a metal shaker. Add simple syrup, lime juice and salt and shake vigorously with plenty of ice for 12-15 seconds. Strain into 2 coupes. Drink.