60ml FNQ Rum Co. Rum, 25ml fresh lime juice
30ml Thai Basil syrup, 4-5 Thai Basil leaves
THAI BASIL SYRUP
1 cup white sugar, 1 cup water
20 large Thai Basil Leave
In small saucepan, combine sugar and water and bring to boil for 3minutes stirring. Add Thai Basil and allow to cool. Strain into clean airtight container and refrigerate overnight, will keep for 3weeks. Fill cocktail shaker with ice and add FNQ Rum Co. Platinum, sugar syrup, lime juice and 4-5 Thai basil leaves over crushed ice and shake well. Pour into chilled rock glass.