This savory-sweet martini gets its Thai flavors from our Thai Green Curry infused blends olives, complemented by tropical pineapple juice and thai basil.
1/2 cup water
1/2 cup sugar
1/2 cup chopped basil (Thai or regular)
3 slices of a Thai chili (or serrano)
2 oz pineapple juice
1 oz lime juice
1.5 oz vodka or gin
.5 oz thai basil syrup (recipe follows)
Lindsay Thai Green Curry Infused Blends Olives
To make the thai basil syrup: Combine 1/2 cup water and 1/2 cup sugar in a saucepan over medium heat. Stir until sugar has been dissolved completely. Remove from heat and all 1/2 cup chopped basil (Thai or regular both will work) and stir. Allow to steep 2 hours. Strain basil and store syrup in fridge.
To make cocktail: Muddle the pepper and the juices in a shaker. Add liquor, basil syrup and ice. Shake until very cold, about 20 seconds. Strain into a martini or coupe glass. Garnish with a pick of the Infused Blends olives.
