Name: Tongue Thai'd
Total time: PLACEHOLDER
Ingredients: 4 fresh Thai basil leaves; 1 Thai chile , halved and seeded, divided; ¼ ounce recipe with lime; 3 ounces coconut water; ½ ounce lime juice

Why This Recipe Works

What are the elements that make for a good nonalcoholic cocktail? There needs to be something to differentiate and elevate it further, whether achieved through balancing the fruit with bitter, sweet, or spicy flavor elements or incorporating texture with syrups or muddled ingredients. Here we selected four fragrant Thai basil leaves and muddled them with lime-based Citrus Syrup for a fresh aromatic base with just a hint of anise (any more basil and the flavor overwhelmed the balance of the drink). Muddling half a seeded Thai chile with the basil swathed the cocktail in spice. We used coconut water for the bulk of the drink's liquid, imparting a sweet, nutty-yet-fresh flavor. Then it was just a matter of evening out the cocktail's acidity with a good slug of lime juice, which lent a tropical brightness. This amalgamation gave us something balanced, with a definite chile kick and flavors that were firmly rooted in Thai cuisine. We were all very happy to slowly sip this distinctly grown-up, spirit-free cocktail.

Before You Begin

Italian basil can be substituted for the Thai basil. For a less spicy cocktail, you can shake the chile along with the coconut water and lime juice, rather than muddling it with the basil.

Instructions

Add basil leaves, half of chile, and citrus syrup to base of cocktail shaker and muddle until fragrant, about 30 seconds. Add coconut water and lime juice, then fill shaker with ice. Shake mixture until fully combined and well chilled, about 30 seconds. Double-strain cocktail into chilled cocktail glass. Garnish with remaining chile half. Serve.