Crafted by mixologist Bob Peters, a combination of muddled Thai basil leaves and red grapes gives this sparkling creation a sweet twist that perfectly complements the spicy curry. This cocktail pairs perfectly with Spicy Coconut Curry Fish with Saffron Rice Recipe.
- 1 3/4 oz. Tito’s Handmade Vodka
- 1/2 oz. ginger liqueur
- 2 oz. sparkling water
- 1/2 oz. simple syrup
- 10 Thai basil leaves
- 10 red grapes
- 1 lime slice
Muddle basil leaves in a shaker, then muddle grapes and lime in the same shaker. Add the other ingredients, except sparkling water and ice. Shake and pour into a Collins glass. Top with sparkling water, and garnish with a sprig of basil and a lime wheel.
Sponsored by Tito’s Handmade Vodka.