©Justin Briggs, Barbes, Park Slope Brooklyn

Ingredients

5-8 fresh Thai basil leaves
.25 ounces demerara-ginger syrup*
2 ounces Martinique Rum Agricole or Smith & Cross
.5 ounces Madeira Meio Doce (medium sweet)
1 ounce lime juice
Ginger beer
Candied Ginger

Directions

Muddle together in a mixing tin Thai basil leaves and demerara-ginger syrup. Add the rum, Madeira and lime juice and shake with vigor. Strain over ice into a collins or highball glass. Top with ginger beer and garnish with a piece of candied ginger and Thai basil leaf.

*Demerara-Ginger Syrup – Combine 8 ounces fresh ginger juice, 16 ounces demerara sugar, 8 ounces water, 1 star of anise and 1 teaspoon vanilla extract. Bring to a boil and simmer for about 10 minutes. Strain, cool and chill.

*Regular basil leaves can be substituted for Thai basil in a pinch!