Ginger-Thai Rhubarb Tequila Spritzer


1 ½  ounces tequila
1 ounce Ginger Thai Basil Syrup*
1 ounce lime juice
Basil Sugar Lime Wheels*
Brooklyn Hemispherical Rhubarb Bitters


Place the tequila, ginger basil syrup and lime juice in a tall Collins glass filled with ice and stir.  Fill the glass with seltzer and stir again.  Garnish with a basil sugared lime wheel and a few drops of bitters.

*Ginger Thai Basil  Syrup – Combine 1 cup water, 1 cup sugar, 2 tablespoons grated ginger, 1 cup Thai basil leaves and stems and 1 tablespoon lime zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool and strain.

*Basil Sugar Lime Wheels – Combine  ½ cup turbinado sugar with 2 teaspoons lime zest and 2 tablespoons fresh basil (chopped fine) and mix well.  Moisten with a little lime juice.  In a little mixing bowl combine about 10-12 lime wheels and mix up with sugar mixture, making sure all wheels are completely covered in the sugar mixture.