O.D.A.

summer drinks tepache cocktail

Alex Lau

Makes 1 Servings

Source

Ingredients

¼ cup clover honey

4 leaves Thai or sweet basil, plus sprig for garnish

1 ounce white rum, such as Caña Brava

½ ounce fresh lemon juice

1½ ounces tepache (click here for recipe)

Mint sprig, for garnish

Method

Dissolve honey in ⅓ cup hot water. Chill syrup until cold.

DO AHEAD: Honey syrup can be made 1 month ahead. Cover and keep chilled.

Slap basil leaves between your hands and place in the bottom of a Collins glass with rum, lemon juice, and ½ oz. honey syrup. Muddle with a few firm strokes, top with tepache, and stir to combine. Fill glass with crushed ice and garnish with mint and Thai basil.