- 1 oz. gold rum
- 1 oz. silver rum
- 0.5 oz Cointreau or triple sec
- juice of 1 lime, plus save hull of ½ lime
- 5-6 basil leaves
- 1.5 oz basil simple syrup*
- 3-4 drops lime bitters
- 2 oz (about) club soda
To a tall glass add lime juice, hulls, and 2-3 basil leaves. Muddle until basil is a bit bruised but not black and in a million pieces. Add all remaining ingredients except club soda. Stir with a long spoon to combine. Fill glass with ice, add club soda to rim of glass. Garnish with basil leaves and more lime wedges.
*to make basil simple syrup: to a pint mason jar, add 1 cup sugar, and pour over with just less than 1 cup boiling water. Stir until sugar is completely dissolved. Add 4-5 large basil leaves, and stir again. Add enough ice cubes to almost fill jar. Let sit at room temperature until cool to touch (about 3-4 hours). Remove basil leaves, seal with lid. Will keep in the refrigerator up to 1 week.
Courtesy: A Bourbon Gal in Utah