Basil ‘Thai’ (Ocimum sp.)

Description

Spicy, anise-flavored Thai basil leaves hold up better than other basils for making a vodka infusion. Purple-stemmed, 12-24″ plants will survive indoors longer than other varieties. Plant 12-18″ apart in a warm, sunny, protected location. Grows best in well-drained soil.

Mixologists’ Simple Syrups:

To make a simple syrup, heat equal parts sugar and water until the sugar melts. Allow to cool, then steep Thai Basil in the mixture for 30-60 minutes. Strain and store in the refrigerator for up to 2-3 weeks.

Herbed Salt: Mix equal parts kosher salt and fresh herbs in food processor, or crush and blend by hand. Spread on baking sheet, bake at 225 for 30 minutes or until dry, turning once. Use for salt rims or sprinkle onto savory cocktails.

 

See more Drunken Botanist Collection info on our Drunken Botanist page!

Description

Spicy, anise-flavored Thai basil leaves hold up better than other basils for making a vodka infusion. Purple-stemmed, 12-24″ plants will survive indoors longer than other varieties. Plant 12-18″ apart in a warm, sunny, protected location. Grows best in well-drained soil.

Mixologists’ Simple Syrups:

To make a simple syrup, heat equal parts sugar and water until the sugar melts. Allow to cool, then steep Thai Basil in the mixture for 30-60 minutes. Strain and store in the refrigerator for up to 2-3 weeks.

Herbed Salt: Mix equal parts kosher salt and fresh herbs in food processor, or crush and blend by hand. Spread on baking sheet, bake at 225 for 30 minutes or until dry, turning once. Use for salt rims or sprinkle onto savory cocktails.

 

See more Drunken Botanist Collection info on our Drunken Botanist page!

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