The world used to be simple: Chefs cooked, sommeliers poured wine and bartenders made drinks. But lately, sommeliers and chefs have stepped behind the bar to create great cocktails. This one is from Bernie Sun, wine director at Manhattan's ABC Kitchen.
1/2 cup water
1 1/2 cups basil leaves, plus more for garnish
2 teaspoons light brown sugar
1/2 ounce plus 1 teaspoon fresh lime juice
2 ounces light rum
Lime wedges for garnish
How to Make It
Simmer water with basil leaves until reduced to 2 1/2 tablespoons. Strain, then stir in light brown sugar and 1 teaspoon fresh lime juice. In a shaker half-filled with ice, combine the basil-lime syrup with light rum and 1/2 ounce fresh lime juice; shake. Strain into a chilled martini glass and garnish with basil and lime.
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